Composite Dishes

DR.

FOR

FOOD COMPOSITON TABLES

´.O 8857 / 2010

2 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

CONTENTS

page

- Preface………………………………………………………………. 4

- Introduction………………………………………………………… 5 - Section One: Composition of Foods - Cereal and cereal products……………………………………… 11 - Bread and bread products……………………………………… 17 - Fruit……………………………………………………………… 19 - Vegetables………………………………………………………… 27 - Legumes………………………………………………………….. 32 - Nuts and seeds…………………………………………………… 33 - Meat, poultry and eggs………………………………………….. 38 - Fish……………………………………………………………….. 42 - Milk and dairy products………………………………………… 46 - Fats and oils……………………………………………………… 50 - Herbs and spices.………………………………………………… 52 - Beverages.………………………………………………………… 58 - Local fast foods………………………………………………….. 64 - Western fast foods……………………………………………….. 66 - Miscellaneous……………………………………………………. 68

- Section Two: Composition of Composite Dishes Consumed in Bahrain……………………………………………………………… 70 - Section Three: Proximate, Minerals, Sterol and Fatty Acids Composition of Local Food Commonly Consumed in Bahrain… 83 - References………………………………………………………….. 125 - Appendices…………………………………………………………. 129 - Fatty Acid Composition of Arabian Gulf Fish………………. 130 - Iodine Concentration in Foods………………………………… 135 - Cholesterol Content in Foods………………………………….. 137 - Index of Scientific Names of Foods…………………………… 139

3 FOOD COMPOSITON TABLES

PREFACE

This book contains information on the nutrient composition of a wide range of foods and composite dishes consumed in Bahrain.

Data on food composition can be used as a tool for nutrition education and to help in planning special diets for therapeutic purposes. These are important steps to prevent and control nutritional problems. In addition, the availability of food composition data will help in studying the relationship between diet and disease, as well as assisting in the design and implementation of food regulations, particularly those associated with nutritional ingredients.

Dr. ABDULRAHMAN O. MUSAIGER Head, Arab Center for Nutrition

4 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

PREFACE INTRODUCTION

This book contains information on the nutrient composition of a wide range of foods and composite dishes consumed in Bahrain. Source of data and methods of evaluation

Data on food composition can be used as a tool for nutrition education and 1. Food Composition Tables of Other Countries to help in planning special diets for therapeutic purposes. These are important steps to prevent and control nutritional problems. In addition, Since the Arab Gulf countries depend mainly on imported foods (85-95%) the availability of food composition data will help in studying the some of the data for raw and processed foods was derived in their country relationship between diet and disease, as well as assisting in the design and of origin. The statistics for imported food were used as a tool to establish implementation of food regulations, particularly those associated with the origin of most of the food items available in these countries. The main nutritional ingredients. countries which export food to Arab Gulf were recorded. Then, the nutrient data on foods was extracted from the food composition tables from these countries.

There are some food composition tables available for use in this region; however, they are lacking in many foods consumed in Bahrain, especially ready-made foods (foods ready to eat and purchased in the market) and 2. Direct Chemical Analysis composite dishes (cooked dishes that are prepared at home). Therefore, an A chemical analysis was carried out for more than 150 raw and ready-to- attempt was made to establish baseline data on the composition of foods eat foods and composite dishes in some Arabian Gulf countries. The commonly consumed in Bahrain. analysis was done mainly for proximate and mineral composition using standardized methods. A fatty acids profile was made and vitamins were analyzed for some foods and composite dishes.

3. Literature and Published Reports

Some of the information included in this report was extracted from several published articles and unpublished reports (see the reference list). Data Dr. ABDULRAHMAN O. MUSAIGER included should be with full details of the sample and its method of Head, Arab Center for Nutrition preparation and analysis, and where the results were presented in minimum requirements (proximate and mineral composition) and in an

acceptable form.

5 FOOD COMPOSITON TABLES

Criteria for the selection of data from literature

The following criteria were used when including data in these Food Composition Tables:

Name of food Common name with local synonyms

Source of food Name of country of origin or the source of the food analysed

Sampling Number of samples

Nature of sample (raw, prepared, etc)

Ingredient list (for composite dishes and some ready-to-eat foods)

Preparation Methods of preparation for the samples

Methods of cooking (for composite dishes)

Analysis Methods used for analysis with appropriate reference

Methods of expression of results Statistical treatment of analytical values

Expression of sample (purchased, edible portion, dry or wet matter)

6 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ 4. Determining the Composition of other Nutrients from the Recipe Programme Criteria for the selection of data from literature

For composite dishes commonly consumed in Bahrain, an attempt was The following criteria were used when including data in these Food made to calculate the nutrient constituents of the composite dishes from Composition Tables: different food composition tables available for use in the Middle East, in order to compare the difference between analyzed and calculated nutrients in the dishes. In general, the values for protein, energy, fat, calcium and iron were lower than the values obtained by calculation using a Name of food Common name with local synonyms combination of food composition tables. Vitamins were excluded from the calculation because of the absence of data on vitamin contents for some Source of food Name of country of origin or the ingredients. However, we found that the calculations of the U.K. Recipe source of the food analysed Programme agreed with the analytical results. For this reason we decided to include the nutrient data for minerals and vitamins for Bahraini composite dishes in the current food composition tables. Sampling Number of samples

Nature of sample (raw, prepared, etc) Since the nutrient database for recipes has only foods available in the U.K., Ingredient list (for composite dishes some values for ingredients may not be precisely correct. This may reduce and some ready-to-eat foods) the value calculation for vitamins and minerals a little; but will give a useful guide to the average dishes commonly consumed in Bahrain. Preparation Methods of preparation for the samples

Methods of cooking (for composite The vitamin and mineral composition of 37 composite dishes consumed dishes) in Bahrain was calculated with data that had been published in the U.K. for all the ingredients. This was done by using the 'Recipe Programme' Analysis Methods used for analysis with available at the Food Research Institute, U.K. The exception to this was appropriate reference for watercress seeds, for which there was no information available in the UK Nutrient Database, and consequently the seeds were omitted from calculations in recipes 14 and 17 (Gellab and Hesso), as they only represent Methods of expression of results Statistical treatment of analytical a small percentage of the total ingredients in both dishes. The loss of water values and nutrients occurring during the cooking of the dishes was taken Expression of sample (purchased, into consideration when calculating the vitamin and mineral content of edible portion, dry or wet matter) the dishes.

7 FOOD COMPOSITON TABLES Presentation of Data

Raw, processed and ready-to-eat foods

The nutrient composition of raw, processed and ready-to-eat foods is presented in section one, which provides data for proximate composition, three minerals (Ca, P, Fe) and five vitamins (Retinol, Thiamin, Riboflavin, Niacin and Vitamin C) expressed per 100 grams of edible portion.

Composite Dishes

Composite dishes (and some ready-to-eat foods) are given in section two. Data on the composition of these dishes and foods is presented for Bahrain, Kuwait, Oman, Qatar and Saudi Arabia. The minimum data presented is for proximate and mineral composition. However, detailed information is presented for composite dishes for Bahrain, Kuwait and Saudi Arabia. This mainly depends on the data available for each country.

Appendices

Information on the fatty acid profiles of fish commonly consumed in the Arab Gulf countries is included in the appendix section, as well as data on iodine and the cholesterol content of some foods. An index of the scientific names of foods was also included.

Symbols used in the Tables

Symbols - Not analyzed 0 None of the nutrient is present Tr Trace N The nutrient is present in significant quantities but there is no reliable information on the amount ND Not detected

8 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ Presentation of Data Criteria for the unit of expression and the number of decimal places No. Nutrients Unit No. of decimal places Raw, processed and ready-to-eat foods Proximate Composition The nutrient composition of raw, processed and ready-to-eat foods is 1 Energy kcal none 2 Water (Moisture) g 1 presented in section one, which provides data for proximate composition, 3 Protein g 1 three minerals (Ca, P, Fe) and five vitamins (Retinol, Thiamin, Riboflavin, 4 Fat g 1 Niacin and Vitamin C) expressed per 100 grams of edible portion. 5 Total available CHO g 1 6 Dietary fibre g 1 7 Ash g 1 Composite Dishes Minerals 8 Calcium mg none Composite dishes (and some ready-to-eat foods) are given in section two. 9 Phosphorus mg none Data on the composition of these dishes and foods is presented for Bahrain, 10 Iron mg 1 Kuwait, Oman, Qatar and Saudi Arabia. The minimum data presented is 11 Sodium mg none for proximate and mineral composition. However, detailed information is 12 Potassium mg none 13 Copper mg 2 presented for composite dishes for Bahrain, Kuwait and Saudi Arabia. This 14 Zinc mg 1 mainly depends on the data available for each country. 15 Boron mg 2 16 Chromium mg 2 17 Aluminum mg 2 Appendices 18 Iodine mg 2 19 Selenium mg 2 Information on the fatty acid profiles of fish commonly consumed in the 20 Molybdenum mg 2 Arab Gulf countries is included in the appendix section, as well as data on 21 Manganese mg 2 iodine and the cholesterol content of some foods. An index of the scientific Vitamins names of foods was also included. 22 Vitamin A (Retinol) µg none 23 Vitamin B1 mg 2 24 Vitamin B2 mg 2 25 Niacin mg 1 Symbols used in the Tables 26 Vitamin C mg 1 27 Pantothenic acid mg 1 Symbols 28 Vitamin B6 mg 2 29 Folacin mg 2 - Not analyzed 30 Vitamin B12 mg 2 0 None of the nutrient is present 31 Vitamin D IU none Tr Trace 32 Vitamin E mg 2 N The nutrient is present in significant quantities but there is no reliable information on the amount 33 Fatty acids mg 2 ND Not detected 34 Amino acids mg 2

9 FOOD COMPOSITON TABLES

SECTION ONE K&µ*$}¶* COMPOSITION OF FOODS iMz=&µ*g¨F{-

10 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

99 336 377 148 318 331 252 268 541 342 355 389 336 386 469 310 391 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ ( 69.6 74.7 29.5 65.6 70.7 52.9 39.0 62.4 66.2 86.8 72.7 67.7 17.2 53.4 61.2 64.1 51.4 Ε΍έΪϴϫϮΑήϛ Carbohydrate

)

g N ϢΟ Tr 3.9 1.9 0.8 6.6 4.8 2.1 2.7 0.1 2.2 1.6 3.3 2.2 ( ϑΎϴϟ΍ 10.1 11.0 Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 1.2 1.7 1.3 1.0 1.5 0.1 3.1 1.0 1.6 ( Ash ϥΩΎόϣ

)

g ϢΟ 1.3 2.8 1.1 0.5 0.8 0.4 3.6 0.8 1.6 3.0 Fat ( 10.6 27.6 16.3 17.6 21.4 24.1 18.6 ϥϮϫΩ

)

g ϢΟ 6.7 2.6 9.1 5.7 5.7 0.2 8.6 9.5 2.6 5.8 6.7 6.8 4.7 ( 11.5 14.2 12.1 11.1 ϦϴΗϭήΑ Protein ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

g ϢΟ ˯Ύϣ 8.4 8.5 2.2 3.0 4.3 6.5 2.5 ( 12.5 13.9 66.0 31.9 44.0 14.9 12.1 77.2 21.6 23.7

ΔϴΒϳήϘΘϟ΍Δϴ Water

ϞϜϟ ΓέΫ ήϴόη ΖϧϭΩ ˺˹˹

ˬ ΓέΫΎθϧ

΢ΗΎϓϞϏήΑ ϦθΧΰΒΧ ϝΎΧ ώϣΎϏϞϏήΑ ΐϠόϣήΘδϛ ˯ϲϧϲϨΑίέ βϜϴϠϓϥϭήϛ

ήϤΘϟΎΑΖϳϮϜδΑ ϕϮϠδϣϲϨΑίέ

ΔϴϛέΎϤϧΩή΋Ύτϓ ήΒϟ΍ ϪϤϳήϜϟ΍Ε΍έΎδϛ

(

ϩΪϤΠϣϦΒΠϟ΍ϪϜόϛ

ΎϬΗΎΠΘϨϣϭΏϮΒΤϟ΍

ϖ΋Ύϗέ

( ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic

ΔΗϻϮϛϮθϟΎΑϲϤπϫΖϳϮϜδΑ

ΔΗϻϮϛϮθϟΎΑΔϠϣΎϛϰτϐϣΖϳϮϜδΑ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

Food

˯΍άϐϟ΍

boiled PRODUCTS

CEREAL & CEREAL Barley raw rice Brown ˰ dark Burghol, light Burghol, Burr frozen cake, Cheese biscuits, full coated Chocolate Corn starch Corn, Cornflakes crackers Cream canned Custard, pastries Dansih biscuit Date biscuits, chocolate Digestive plain Doughnut,

1 Ϣϗέ 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 No. 1.10 1.11 1.12 1.13 1.14 1.15 1.16 1.17 ϞδϠδΘϟ΍

11 FOOD COMPOSITON TABLES

) )

89 65 62 115 346 343 356 109 466 316 317 296 284 143 367 343 343 349 637 347 475 294 391 368 391 153 377 301 276 248 246 489 592 364 377 Γήόγ Γήόγ Kcal Kcal ( ( έ΍ήΣϪϗΎσ Energy Energy Δϳέ΍ήΣϪϗΎσ Δϳ

)

ϢΟ g ϢΟ ( 24.4 14.0 76.7 71.0 73.0 20.0 51.0 40.8 64.2 49.0 54.0 23.0 74.7 69.3 69.8 ( 52.9 42.2 61.2 74.7 57.4 60.1 73.9 67.7 13.0 11.3 13.0 68.6 35.0 38.3 37.3 30.0 75.0 48.6 78.1 83.5 Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ Carbohydrate Carbohydrate

)

˰ ˰ ˰ .5

˰ ˰ ˰ g

N g ϢΟ N N N N ϢΟ Tr 0.2 0.6 2.1 2.9 1.2 0.9 1.8 0.8 0.8 0 2.3 1.5 3.5 1.4 2.9 0.6 0.5 0.7 2.9 0.8 2.0 1.5 0.5 ( ϑΎϴϟ΍ ( ϑΎϴϟ΍ 19.0 Fibre Fibre

) )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g g ϢΟ ϢΟ 5.2 2.2 1.2 0.5 0.5 0.2 0.9 0.8 1.7 1.7 ( ( Ash Ash ϥΩΎόϣ ϥΩΎόϣ

)

ΔϳάϏϷ΍ΐϴϛήΗ

g ˰

ϢΟ g 2.2 2.0 8.2 0.5 0.4 6.2 8.3 6.3 2.3 1.1 ϢΟ Fat ( 0.2 2.5 1.0 1.8 1.8 0.7 4.9 4.4 5.8 1.1 2.2 1.5 14.5 50.4 11.0 15.2 17.3 11.5 16.2 10.7 20.0 42.8 ϥϮϫΩ Fat ( 26.3 16.6 11.4 ϥϮϫΩ

)

g ˰

ϢΟ g 5.7 6.0 3.7 5.6 2.4 2.2 1.9 2.4 5.9 7.5 2.1 6.2 7.8 6.9 ϢΟ ( 3.8 3.4 7.5 3.6 6.4 3.4 4.2 3.1 7.2 2.2 11.3 13.7 12.1 11.7 12.0 10.7 ( 10.7 12.0 14.2 11.5 12.5 ϦϴΗϭήΑ ϦϴΗϭήΑ Protein Protein

)

g ˰

ϢΟ g ˯Ύϣ 1.4 3.4 4.9 1.0 9.1 2.6 0.9 8.0 ϢΟ ˯Ύϣ ( 9.8 9.2 26.9 20.6 10.4 84.3 75.1 82.2 10.6 43.4 37.3 42.5 49.3 11.2 ( 71.3 77.6 13.3 14.0 73.8 15.2 35.4 24.5 35.3 32.9 67.7 13.0 13.0 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍Ϧϣ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Water Water ) )

ϞϜϟ ϞϜϟ ΍ΰΘϴΑ

˺˹˹ ˺˹˹ ϞϏήΑ

ςϴϟϼΑ )

) ΔϧϭήϜόϣ ˯ϲϧˬίέ

έϭΎθΑίέ ˯ϲϧΰϟΩϮϧ

ϢΤϠϟΎΑ΍ΰΘϴΑ ΔΠϠΜϣ΍ΰΘϴΑ

ΐϠόϣέΎθϓ ˯ϲϧˬΪϴϤγ ΞϠΜϣϞϓήΗ ΝίΎσέΎθϓ ϲϠϘϣΰϟΩϮϧ

ϞϣΎϛˬ΢Ϥϗ Ϫϛ΍Ϯϔϟ΍Ϛόϛ ϪϨΒΠϟΎΑ ίέϻ΍ϦϴΤσ

ϕϮϠδϣΰϟΩϮϧ

ϲΠϨϔγ΍Ϛόϛ

ζϳήΟ ϰϠΤϣϚόϛϥΎΑ ϰΑήϤϟΎΑΖϧϭΩ

Δϳήϴόη ΕΎϳϮϠΤϟ΍ΔϤϳήϛ ( ΔϗϮϠδϣϲΘϏΎΒγ

(

ϞϴΒΠϧΰϟ΍ΖϳϮϜδΑ

ϲϧξϴΑϊϣΰϟΩϮϧ ΞϠΜϣϲΠϨϔγ΍Ϛόϛ

ϕϮϠδϣϭϰϔμϣίέ

ΔΧϮΒτϣήϴϏϲΘϏΎΒγ ϪΒϠόϣϪϴΠϨϔγ΍ΕΎϳϮϠΣ ϕϮϠδϣξϴΑϊϣΰϟΩϮϧ ΰϫΎΠϟ΍ϯϮϠΤϟ΍ϕϮΤδϣ ϲΑήόϟ΍Ϣγϻ΍ ΥϮΒτϣϭϥϮΤτϣήϴόη

ϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ

ϲΑήόϟ΍Ϣγϻ΍ rabic Name rabic Arabic Name Arabic

ϡΎΠϟΎΑϮθΤϣϲΠϨϔγ΍Ϛόϛ

ίέϻ΍ϦϣϪϋϮϨμϣΕΎϳϮϠΣ A

ΔΒϠόϣ ϪΗϻϮϛϮθϟΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

˯΍άϐϟ΍ g, canned g, Food

whole

ernut biscuits nge pudding, canned nge white boiled Frozen jam filled egg boiled egg fried plain boiled plain raw plain

Rice, polishedboiled Rice, puddin Rice, raw Rice, Semolina, raw raw white Spaghetti, ˰ cake Sponge ˰ ˰ Spo Swiss roll Swiss rolls, chocolate frozen Trifle, Vermicelli Wheat, parboiled Wheat, Doughnut, jam Doughnut, topping,milk made Dream cake Fruit Ging cooked barley, Ground dessert powder Instant raw Macaroni, raw egg Noodles, ˰ ˰ ˰ ˰ sweet Pancakes, Pizza w/cheese Pizza w/meat Pizza, frozen canned Popcorn, ˰ (Peshawar) Rice flour Rice,

Ϣϗέ Ϣϗέ No. No. 1.38 1.39 1.40 1.41 1.42 1. 1.44 1.45 1.46 1.47 1.48 1.49 1.50 1.51 1.52 1.53 1.18 1.19 1.20 1.21 1.22 1.23 1.24 1.25 1.26 1.27 1.28 1.29 1.30 1.31 1.32 1.3 1.34 1.35 1.36 1.37 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍ 12 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

89 115 346 343 356 109 466 316 317 296 284 143 367 343 343 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ ( 24.4 14.0 76.7 71.0 73.0 20.0 51.0 40.8 64.2 49.0 54.0 23.0 74.7 69.3 69.8 Ε΍έΪϴϫϮΑήϛ Carbohydrate

)

˰ ˰ ˰ .5 g N ϢΟ 0.2 0.6 2.1 2.9 1.2 0.9 1.8 0.8 0.8 0 2.3 1.5 ( ϑΎϴϟ΍ Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 0.2 0.9 0.8 1.7 1.7 ( Ash ϥΩΎόϣ

)

g ϢΟ 0.2 2.5 1.0 1.8 1.8 0.7 4.9 4.4 5.8 1.1 2.2 1.5 Fat ( 26.3 16.6 11.4 ϥϮϫΩ

)

g ϢΟ 3.8 3.4 7.5 3.6 6.4 3.4 4.2 3.1 7.2 2.2 ( 10.7 12.0 14.2 11.5 12.5 ϦϴΗϭήΑ Protein

)

g ϢΟ ˯Ύϣ 9.8 9.2 ( 71.3 77.6 13.3 14.0 73.8 15.2 35.4 24.5 35.3 32.9 67.7 13.0 13.0 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Water ) ϞϜϟ ˺˹˹ ϞϏήΑ

ςϴϟϼΑ ) ) ˯ϲϧˬίέ

˯ϲϧˬΪϴϤγ ΞϠΜϣϞϓήΗ ϞϣΎϛˬ΢Ϥϗ

ϲΠϨϔγ΍Ϛόϛ

ζϳήΟ Δϳήϴόη ( ΔϗϮϠδϣϲΘϏΎΒγ (

ΞϠΜϣϲΠϨϔγ΍Ϛόϛ

ϕϮϠδϣϭϰϔμϣίέ

ΔΧϮΒτϣήϴϏϲΘϏΎΒγ ϪΒϠόϣϪϴΠϨϔγ΍ΕΎϳϮϠΣ

ϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ

ϲΑήόϟ΍Ϣγϻ΍ rabic Name rabic ϡΎΠϟΎΑϮθΤϣϲΠϨϔγ΍Ϛόϛ

ίέϻ΍ϦϣϪϋϮϨμϣΕΎϳϮϠΣ A

ΔΒϠόϣ ϪΗϻϮϛϮθϟΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ g, canned g, Food

whole

nge pudding, canned nge white boiled Frozen jam filled

Rice, polishedboiled Rice, puddin Rice, raw Rice, Semolina, raw raw white Spaghetti, ˰ cake Sponge ˰ ˰ Spo Swiss roll Swiss rolls, chocolate frozen Trifle, Vermicelli Wheat, parboiled Wheat,

43 Ϣϗέ No. 1.38 1.39 1.40 1.41 1.42 1. 1.44 1.45 1.46 1.47 1.48 1.49 1.50 1.51 1.52 1.53 ϞδϠδΘϟ΍ 13 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

N 0.7 mg ϢΠϠϣ 1.0 3.0 1.3 mg ϢΠϠϣ ( Trace ( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

)

cin

˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰

Tr 5.4 5.3 1.3 0.3 0.5 1.8 1.7 0.9 1.3 mg Tr Tr ϢΠϠϣ 1.3 0.9 2.0 2.2 0.2 0.2 0.3 2.4 0.5 0.9 0.3 1.0 mg ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ ( Nia Niacin

)

˰ ˰

˰ ˰ ˰

.38 mg Tr ϢΠϠϣ mg 0.20 0.07 0.02 0.05 0.06 0.13 0.16 0.13 0.10 1.60 0.05 0.10 0.07 0.11 0.16 ϢΠϠϣ 0.07 0.25 0.0 0.03 0.01 0.06 0.10 0.01 0.01 0.04 0.17 0.14 0 0.14 0.04 0.11 ( ( ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins ϦϴϓϼϓϮΒϳέ

ϦϴϓϼϓϮΒϳέ ΕΎϨϴϣΎΘϴϔϟ΍ Riboflavin Vitamins Riboflavin

)

˰ ˰

mg ϢΠϠϣ 0.47 0.59 0.14 0.42 0.41 0.14 0.04 0.03 0.42 1.80 0.23 0.04 0.13 0.08 0.16 Tr ϦϴϣΎϴΛ ( mg ϢΠϠϣ 0.22 0.02 0.08 0.10 0.08 0.14 0.26 0.01 0.01 0.02 0.37 0.10 0.11 0.08 0.16 0.06 0.18 ϦϴϣΎϴΛ ( Thiamin Thiamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

1 8

N N N

T Tr 26 µg

135

˰ ˰ ˰ ˰ ˰ ˰ ˰

2 2 N N N N N ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ 28 37 58 70 µg Retinol 200 410 ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol

(

)

˰ ˰

3.0 1.4 0.5 5.0 2.2 2.9 0.5 1.7 2.0 0.6 1.7 0.2 2.1 1.4 mg )

ΪϳΪΣ ϢΠϠϣ

13.0 Iron (

1.2 0.5 1.8 4.0 0.5 1.4 1.5 0.3 0.3 0.3 1.5 0.8 1.1 2.5 1.0 0.4 1.1 2.8 2.4 mg ΪϳΪΣ ϢΠϠϣ 17.6 Iron

(

)

˰ ˰

93 47 87 98 mg

215 310 120 309 254 173 130 348 110 130 190

ϢΠϠϣ

( )

έϮϔγϮϓ

71 95 73 87 31 27 28 58 Phosphorus mg Minerals 399 650 150 200 160 110 170 104 130 170 153 102 ϢΠϠϣ erals ( ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ έϮϔγϮϓ

N OF FOODS PER 100g PER EDIBLE FOODS PORTION N OF

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ) Phosphorus

Min

)

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

˰ ˰

4 3 3 26 10 65 24 68 10 92 84 40

mg 110 110 100 ϢΠϠϣ ϞϜϟ ϞϜϟ (

ϡϮϴδϟΎϛ

)

Calcium

˺˹˹ 5 6 5 3 6 ˺˹˹

72 23 11 20 26 28 23 10 16 10

ϛ mg 170 130 110 240 180 ϢΠϠϣ ( ϡϮϴδϟΎϛ ΓέΫ Calcium ήϴόη

COMPOSITION OF FOODS PER 100g PER EDIBLECOMPOSITION OF FOODS PORTION ΓέΫΎθϧ

ϦθΧΰΒΧ ΢ΗΎϓϞϏήΑ ώϣΎϗϞϏήΑ ϲϟΎΧΖϧϭΩ ΐϠόϣήΘδ ˯ϲϧϲϨΑίέ

βϜϴϠϓϥϭήϛ

ήϤΘϟΎΑΖϳϮϜδΑ ΔϴϛέΎϤϧΩή΋Ύτϓ

ϕϮϠδϣϲϨΑίέ ϪϤϳήϜϟ΍Ε΍έΎδϛ ΔϧϭήϜόϣ

έϭΎθΑίέ ˯ϲϧΰϟΩϮϧ

ΎϬΗΎΠΘϨϣϭΏϮΒΤϟ΍ ϩΪϤΠϣˬϦΒΠϟ΍ΔϜόϛ ϲϠϘϣΰϟΩϮϧ

ϢΤϠϟΎΑ΍ΰΘϴΑ ΐϠόϣέΎθϓ Δϛ΍Ϯϔϟ΍Ϛϴϛ ΝίΎσέΎθϓ ΔΠϠΜϣ΍ΰΘϴΑ

ϪϨΒΠϟΎΑ΍ΰΘϴΑ ίήϟ΍ϦϴΤσ

ϕϮϠδϣΰϟΩϮϧ

ϖ΋Ύϗέ

ϰΑήϤϟΎΑΖϧϭΩ

(

ΕΎϳϮϠΤϟ΍ΔϤϳήϛ ϰϠΤϣˬϚόϛϥΎΑ ϲΑήόϟ΍Ϣγϻ΍

ϲϧξϴΑϊϣΰϟΩϮϧ ϞϴΒΠϧΰϟ΍ΖϳϮϜδΑ Arabic Name Arabic

ϲΑήόϟ΍Ϣγϻ΍ ΔΗϻϮϛϮθϟΎΑϲϤπϫΖϳϮϜδΑ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic ϕϮϠδϣξϴΑϊϣΰϟΩϮϧ (

(

ΰϫΎΠϟ΍ϯϮϠΤϟ΍ϕϮΤδϣ

ΥϮΒτϣϭϥϮΤτϣήϴόη

ϪΗϻϮϛϮθϟΎΑΔϠϣΎϛϰτϐϣΖϳϮϜδΑ

MINERAL AND VITAMIN AND COMPOSITIO MINERAL MINERAL AND VITAMIN AND MINERAL

˯΍άϐϟ΍

Food

˯΍άϐϟ΍ Food

our

ghnut, plain ghnut, fried fried plain boiled plain raw plain

egg boiled egg

boiled Doughnut, jam Doughnut, topping,milk made Dream cake Fruit biscuits Gingernut cooked barley, Ground dessert powder Instant raw Macaroni, raw Noodles,egg ˰ ˰ ˰ ˰ sweet Pancakes, Pizza w/cheese Pizza w/meat Pizza, frozen canned Popcorn, ˰ Peshawar) ( Rice fl Rice, CEREAL & CEREAL CEREAL & CEREAL PRODUCTS Barley raw rice Brown ˰ dark Burghol, light Burghol, Burr frozen cake, Cheese biscuits , full coated Chocolate Corn starch Corn, Cornflakes crackers Cream canned Custard, pastries Danish biscuit Date biscuits, chocolate Digestive Dou

.5 1 Ϣϗέ Ϣϗέ 1.1 1.2 1.3 1.4 1 1.6 1.7 1.8 1.9 No. No. 1.18 1.19 1.20 1.21 1.22 1.23 1.24 1.25 1.26 1.27 1.28 1.29 1.30 1.31 1.32 1.33 1.34 1.35 1.36 1.37 1.10 1.11 1.12 1.13 1.14 1.15 1.16 1.17 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

14 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

N 0.7 mg ϢΠϠϣ 1.0 3.0 1.3 mg ϢΠϠϣ ( Trace ( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

)

cin

˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰

Tr 5.4 5.3 1.3 0.3 0.5 1.8 1.7 0.9 1.3 mg Tr Tr ϢΠϠϣ 1.3 0.9 2.0 2.2 0.2 0.2 0.3 2.4 0.5 0.9 0.3 1.0 mg ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ ( Nia Niacin

)

˰ ˰

˰ ˰ ˰

ϦϴϓϼϓϮΒϳέ ΕΎϨϴϣΎΘϴϔϟ΍ Riboflavin Vitamins Riboflavin

)

˰ ˰

˰ ˰ mg ϢΠϠϣ 0.47 0.59 0.14 0.42 0.41 0.14 0.04 0.03 0.42 1.80 0.23 0.04 0.13 0.08 0.16 Tr ϦϴϣΎϴΛ ( mg ϢΠϠϣ 0.22 0.02 0.08 0.10 0.08 0.14 0.26 0.01 0.01 0.02 0.37 0.10 0.11 0.08 0.16 0.06 0.18 ϦϴϣΎϴΛ ( Thiamin Thiamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

1 8

N N N

T Tr 26 µg

135

˰ ˰ ˰ ˰ ˰ ˰ ˰

2 2 N N N N N ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ 28 37 58 70 µg Retinol 200 410 ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol

(

)

˰ ˰

3.0 1.4 0.5 5.0 2.2 2.9 0.5 1.7 2.0 0.6 1.7 0.2 2.1 1.4 mg )

ΪϳΪΣ ϢΠϠϣ

13.0 Iron (

1.2 0.5 1.8 4.0 0.5 1.4 1.5 0.3 0.3 0.3 1.5 0.8 1.1 2.5 1.0 0.4 1.1 2.8 2.4 mg ΪϳΪΣ ϢΠϠϣ 17.6 Iron

(

)

˰ ˰

93 47 87 98 mg

215 310 120 309 254 173 130 348 110 130 190

ϢΠϠϣ

( )

έϮϔγϮϓ

71 95 73 87 31 27 28 58 Phosphorus mg Minerals 399 650 150 200 160 110 170 104 130 170 153 102 ϢΠϠϣ erals ( ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ έϮϔγϮϓ

N OF FOODS PER 100g PER EDIBLE FOODS PORTION N OF

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ) Phosphorus

Min

)

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

˰ ˰

4 3 3 26 10 65 24 68 10 92 84 40 mg 110 110 100 ϢΠϠϣ ϞϜϟ ϞϜϟ (

ϡϮϴδϟΎϛ

)

Calcium

˺˹˹ 5 6 5 3 6 ˺˹˹

72 23 11 20 26 28 23 10 16 10

ϛ mg 170 130 110 240 180 ϢΠϠϣ ( ϡϮϴδϟΎϛ ΓέΫ Calcium ήϴόη

COMPOSITION OF FOODS PER 100g PER EDIBLECOMPOSITION OF FOODS PORTION ΓέΫΎθϧ

ϦθΧΰΒΧ ΢ΗΎϓϞϏήΑ ώϣΎϗϞϏήΑ ϲϟΎΧΖϧϭΩ ΐϠόϣήΘδ ˯ϲϧϲϨΑίέ

βϜϴϠϓϥϭήϛ

ήϤΘϟΎΑΖϳϮϜδΑ ΔϴϛέΎϤϧΩή΋Ύτϓ

ϕϮϠδϣϲϨΑίέ ϪϤϳήϜϟ΍Ε΍έΎδϛ ΔϧϭήϜόϣ

έϭΎθΑίέ ˯ϲϧΰϟΩϮϧ

ΎϬΗΎΠΘϨϣϭΏϮΒΤϟ΍ ϩΪϤΠϣˬϦΒΠϟ΍ΔϜόϛ ϲϠϘϣΰϟΩϮϧ

ϢΤϠϟΎΑ΍ΰΘϴΑ ΐϠόϣέΎθϓ Δϛ΍Ϯϔϟ΍Ϛϴϛ ΝίΎσέΎθϓ ΔΠϠΜϣ΍ΰΘϴΑ

ϪϨΒΠϟΎΑ΍ΰΘϴΑ ίήϟ΍ϦϴΤσ

ϕϮϠδϣΰϟΩϮϧ

ϖ΋Ύϗέ

ϰΑήϤϟΎΑΖϧϭΩ

(

ΕΎϳϮϠΤϟ΍ΔϤϳήϛ ϰϠΤϣˬϚόϛϥΎΑ ϲΑήόϟ΍Ϣγϻ΍

ϲϧξϴΑϊϣΰϟΩϮϧ ϞϴΒΠϧΰϟ΍ΖϳϮϜδΑ Arabic Name Arabic

ϲΑήόϟ΍Ϣγϻ΍ ΔΗϻϮϛϮθϟΎΑϲϤπϫΖϳϮϜδΑ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic ϕϮϠδϣξϴΑϊϣΰϟΩϮϧ (

(

ΰϫΎΠϟ΍ϯϮϠΤϟ΍ϕϮΤδϣ

ΥϮΒτϣϭϥϮΤτϣήϴόη

ϪΗϻϮϛϮθϟΎΑΔϠϣΎϛϰτϐϣΖϳϮϜδΑ

MINERAL AND VITAMIN AND COMPOSITIO MINERAL MINERAL AND VITAMIN AND MINERAL

˯΍άϐϟ΍

Food

˯΍άϐϟ΍ Food

our

ghnut, plain ghnut, fried fried plain boiled plain raw plain

egg boiled egg boiled Doughnut, jam Doughnut, topping,milk made Dream cake Fruit biscuits Gingernut cooked barley, Ground dessert powder Instant raw Macaroni, raw Noodles,egg ˰ ˰ ˰ ˰ sweet Pancakes, Pizza w/cheese Pizza w/meat Pizza, frozen canned Popcorn, ˰ Peshawar) ( Rice fl Rice, CEREAL & CEREAL CEREAL & CEREAL PRODUCTS Barley raw rice Brown ˰ dark Burghol, light Burghol, Burr frozen cake, Cheese biscuits , full coated Chocolate Corn starch Corn, Cornflakes crackers Cream canned Custard, pastries Danish biscuit Date biscuits, chocolate Digestive Dou

15 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

) 0.0 1.0 4.0

mg ϢΠϠϣ (

ΝϦϴϣΎΘϴϓ 297 297 376 310 285 372 278 Vitamin C Vitamin Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

˰ .5

0.5 0.2 3. 0.7 3.1 0.5 0 0.3 0.4 0.4 0.3 0.3 0.1 4.3 4.3 mg

ϢΠϠϣ ϦϴγΎϴϧ ( Niacin

)

g ϢΟ 55

(

63.1 55.9 85.0 54.6 79.8 58.5 ˰

mg ϢΠϠϣ

0.01 0.40 0.16 0.03 0.03 0.01 0.12 0.10 0.07 0.16 0.17 0.19 0.07 0.12 0.04 ( Ε΍έΪϴϫϮΑήϛ ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins ϦϴϓϼϓϮΒϳέ

Carbohydrate Riboflavin

)

˰ ˰ ˰ g Tr ϢΟ mg ϢΠϠϣ 0.4 0.6 0.2 0.5 0.02 0.03 0.21 0.10 0.22 0.01 0.09 0.09 0.04 0.05 0.07 0.12 0.57 0.40 ( ϦϴϣΎϴΛ ϑΎϴϟ΍ (

Fibre Thiamin

)

˰ ˰ ˰ ˰ ˰ ˰

0 0 N N N N g 79 75 µg ϢΟ 280 260 1.3 1.3 3.1 8.3 1.2 0.8 1.9 ( Ash ϥΩΎόϣ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

0.6 0.2 3.2 1.0 2.1 0.5 1.2 0.7 1.6 1.2 1.5 1.1 0.2 1.4 3.1 3.5 mg ΪϳΪΣ ϢΠϠϣ

Iron g ( ϢΟ 1.2 4.8 0.2 0.7 3.6 0.4 1.2 Fat ( ϥϮϫΩ

)

) 66 80 44 52

mg 190 110 190 150 180 220 170 180 200 198 383 450 ϢΠϠϣ

( g έϮϔγϮϓ ϢΟ 8.5 7.6 8.7 8.2 8.4 ( 21.4 12.5 ϦϴΗϭήΑ

Protein

ϧΪόϤϟ΍ήλΎϨόϟ΍ Phosphorus Minerals ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

Δϴ )

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

ϞϜϟ

)

ϞϜϟ

4 7 g ϢΟ 93 10 18 25 66 44 44 50 98 77 49 26 36 40 ˯Ύϣ 3.0 6.5 mg ϢΠϠϣ ( 25.5 29.8 15.0 31.8 29.5 ˺˹˹ (

ϡϮϴδϟΎϛ Water

˺˹˹ Calcium

Ϥϗ

΢ ςϴϟϼΑ ϲΗΎΒΟ ϞϏήΑ

˯ϲϧˬίέ ϼϓϥέϮϛ ϕΎϗέΰΒΧ

ΞϠΜϣϞϓήΗ έϮϨϛΰΒΧ ϲΑήϋΰΒΧ ϯΪϨϫΰΒΧ ˯ϲϧˬΪϴϤγ

)

βϛ ϲΠϨϔγ΍Ϛόϛ

ΔϗϮϠδϣϲΘϏΎΒγ ϪΗΎΠΘϨϣϭΰΒΨϟ΍ ζϳήΟ

ΎΗ΍έΎΑ ( ξϴΑ΍ΖγϮΗΰΒΧ ϲϧ΍ήϳ· ( ϲΑήόϟ΍Ϣγϻ΍ ΞϠΜϣϲΠϨϔγ΍Ϛόϛ

(

ϕϮϠδϣϭϰϔμϣίέ Arabic Name Arabic

ΔΧϮΒτϣήϴϏϲΘϏΎΒγ

ΔΒϠόϣΔϴΠϨϔγ΍ΕΎϳϮϠΣ ϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ϲΑήόϟ΍Ϣγϻ΍ Ϟϛ ΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ ( Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic ϰΑήϤϟΎΑϮθΤϣϲΠϨϔγ΍Ϛόϛ (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF ΔΒϠόϣˬίέϻ΍ϦϣϪϋϮϨμϣΕΎϳϮϠΣ ϪΗϼϛϮθϟΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ ϪΗϻϮϜδθϟ

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

˯΍άϐϟ΍

Food

bread ( bread Iranian)

BREAD & BREAD BREAD PRODUCTS Arabic Bread, toast, white Bread, Chapati flakes Corn papard bread Indian bread Rakak Tannor white boiled frozen jam filled

Rice, polishedboiled Rice, canned pudding Rice, raw Rice, Semolina, raw raw white Spaghetti, ˰ cake Sponge ˰ ˰ pudding, canned Sponge Swiss roll Swiss rolls, chocolate frozen Trifle, Vermicelli whole Wheat, Parboiled Wheat,

2 Ϣϗέ 2.1 2.2 2.3 2.4 2.5 2.6 2.7

No.

ϞδϠδΘϟ΍ Ϣϗέ

No.

1.38 1.39 1.40 1.41 1.42 1.43 1.44 1.45 1.46 1.47 1.48 1.49 1.50 1.51 1.52 1.53

ϞδϠδΘϟ΍

16 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

297 297 376 310 285 372 278 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 55 ( 63.1 55.9 85.0 54.6 79.8 58.5 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

˰ ˰ ˰ g ϢΟ 0.4 0.6 0.2 0.5 ( ϑΎϴϟ΍

Fibre

)

g ϢΟ 1.3 1.3 3.1 8.3 1.2 0.8 1.9 ( Ash ϥΩΎόϣ

)

g ϢΟ 1.2 4.8 0.2 0.7 3.6 0.4 1.2 Fat ( ϥϮϫΩ

)

g ϢΟ 8.5 7.6 8.7 8.2 8.4 ( 21.4 12.5 ϦϴΗϭήΑ

Protein

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

ϞϜϟ

)

g ϢΟ ˯Ύϣ 3.0 6.5 ( 25.5 29.8 15.0 31.8 29.5 ˺˹˹

Water

ϲΗΎΒΟ ϼϓϥέϮϛ ϕΎϗέΰΒΧ

έϮϨϛΰΒΧ ϲΑήϋΰΒΧ ϯΪϨϫΰΒΧ

)

βϛ

ϪΗΎΠΘϨϣϭΰΒΨϟ΍

ΎΗ΍έΎΑ ξϴΑ΍ΖγϮΗΰΒΧ ϲϧ΍ήϳ· ( ϲΑήόϟ΍Ϣγϻ΍ (

Arabic Name Arabic

ϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

Ϟϛ ( PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

bread ( bread Iranian)

BREAD & BREAD BREAD PRODUCTS Arabic Bread, toast, white Bread, Chapati flakes Corn papard bread Indian bread Rakak Tannor

2 Ϣϗέ 2.1 2.2 2.3 2.4 2.5 2.6 2.7 No.

ϞδϠδΘϟ΍

17 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰ 0.0 mg ϢΠϠϣ ( ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ 1.0 mg ϢΠϠϣ ϦϴγΎϴϧ ( Niacin

)

˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ 0.06 ΕΎϨϴϣΎΘϴϔϟ΍

( Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ 0.10 ϦϴϣΎϴΛ

(

Thiamin

)

˰ ˰ ˰ ˰ ˰ ˰ 0 µg

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

0.6 2.4 5.3 2.3 1.8 2.7 mg ΪϳΪΣ ϢΠϠϣ 11.9 Iron (

)

82 62 mg 100 117 329 231 145 ϢΠϠϣ ( ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ έϮϔγϮϓ )

Minerals Phosphorus

ϞϜϟ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

˺˹˹ )

60 31 24 20 42 17 31 mg ϢΠϠϣ ( ϡϮϴδϟΎϛ

Calcium

ϲΗΎΒΟ ϕΎϗέΰΒΧ

έϮϨϛΰΒΧ ϲΑήϋΰΒΧ ϯΪϨϫΰΒΧ ) )

βϛϼϓϥέϮϛ

ϪΗΎΠΘϨϣϭΰΒΨϟ΍ ΎΗ΍έΎΑ ξϴΑ΍ΖγϮΗΰΒΧ ϲϧ΍ήϳ· ( ϲΑήόϟ΍Ϣγϻ΍ ( Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

Arabic Name Arabic

MINERAL & VITAMIN COMPOSITION OF 100g EDIBLE & VITAMIN COMPOSITION OF FOODS PORTION MINERAL PER

˯΍άϐϟ΍ Food & BREAD &

bread ( bread Iranian)

BREAD PRODUCTS Arabic Bread, toast, white Bread, Chapati flakes Corn papard bread Indian bread Rakak Tannor

2 Ϣϗέ 2.1 2.2 2.3 2.4 2.5 2.6 2.7 No.

ϞδϠδΘϟ΍

18 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

55 47 45 64 74 33 70 71 39 37 285 112 511 284 306 157 268 240 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

Αήϛ

)

g ϢΟ 7.8 6.8 8.8 7.6 ( 11.8 11.2 68.9 12.7 25.1 59 15.9 13.8 18.5 79.7 73.0 37.6 68.1 68.0 Ε΍έΪϴϫϮ

Carbohydrate

)

g N ϢΟ 2.1 1.8 1.6 1.1 0.6 1.7 2.6 1.0 0.6 1.4 1.9 2.4 1.3 2.2 2.2 7.5 ( ϑΎϴϟ΍

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 0.6 5.1 0.6 0.8 0.3 0.4 0.4 1.8 0.9 0.6 2.5 ( Ash ϥΩΎόϣ

)

g ϢΟ Tr 0.5 0.1 0.1 0.3 0.6 0.3 0.8 0.4 0.4 0.1 0.4 0.6 0.3 0.4 0.2 1.6 Fat ( 31.4 ϥϮϫΩ

)

g ϢΟ PER 100g EDIBLE PORTION PER 2.6 0.4 0.4 1.6 0.8 1.2 1.0 0.8 0.9 1.8 0.5 0.6 2.3 2.2 0.9 2.3 1.3 3.6 ( ϦϴΗϭήΑ Protein

)

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) g ϢΟ ˯Ύϣ 3.2 ( 86.4 84.5 85.4 23.2 84.2 71.6 79.6 86.0 82.6 77.8 88.7 15.7 20.0 59.0 15.5 88.1 16.8 Water ϞϜϟ

˺˹˹

ήϤΗ ΩΎΒϛ ΢ϠΑ ΡΎϔΗ ίϮϣ ίήϛ ΕϮΗ ˬ ϣΡΎϔΗ ζϤθϛ Ϫϛ΍Ϯϔϟ΍

ΝίΎσϦϴΗ

ήθϘ ϒϔΠϣϦϴΗ ΞϧήΗ ήπΧ΍ίϮϟ ΐσέ ΔϔϔΠϣΔϛ΍Ϯϓ ίϮϤϟ΍ϖ΋Ύϗέ ϮηΎϜϟ΍ΔϬϛΎϓ ( )

ΝίΎσζϤθϣ

ϒϔΠϣζϤθϣ

Ώ΍ήθϟΎΑΐϠόϣίήϛ

ίϮϤϟ΍βΒΟ ϲΑήόϟ΍Ϣγϻ΍ ( Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

PROXIMATE COMPOSITION OF FOODS COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

raw, peeled raw,

dried -

FRUIT Almond, green raw , average, Apple dried Apricot, fresh Apricot, Banana chips Banana Blackberry fruit Cashew Cherry in syrup canned Cherries, Citron Currants dried Dates, fresh Dates, mixedDried fruit fresh ripe Fig, ˰

17 3 Ϣϗέ 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 No.

3.10 3.11 3.12 3.13 3.14 3.15 3.16 3. 3.18

ϞδϠδΘϟ΍

19 FOOD COMPOSITON TABLES

)

32 33 39 55 40 41 47 64 52 77 62 27 26 88 98 27 29 57 46 76 55 39 39 49 58 68 50 74 82 28 74 90 82 44 49 301 272 Γήόγ 33.0 50.0 103 Kcal Γήόγ Kcal ( ( Energy Energy Δϳέ΍ήΣϪϗΎσ Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ ϢΟ Tr Tr 7.2 7.6 9.7 8.5 8.2 9.0 6.0 7.2 9.4 7.8 7.8 9.9 5.7 8.9 ( 70.0 14.0 10.0 13.2 10.1 12.2 16.5 11.5 14.7 14.1 69.3 22.5 21.4 ( 14.8 16.2 12.0 14.3 17.7 11.0 16.9 24.2 13.9 20.4 10.1 Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ

Carbohydrate

) )

g g ϢΟ ϢΟ 1.0 1.0 0.2 0.5 5.3 0.7 1.0 0.8 0.7 0.5 0.4 0.7 0.7 0.5 1.5 2.9 2.3 0.4 0.8 0.8 1.5 7.3 0.8 0.9 2.2 1.4 1.1 1.2 0.5 0.7 0.4 2.0 2.2 2.0 2.5 2.7 1.5 2.6 1.1 ( ϑΎϴϟ΍ ( ϑΎϴϟ΍

Fibre Fibre

) )

˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g g ϢΟ ϢΟ 0.4 0.4 0.6 0.4 0.4 0.4 0.4 0.4 0.4 0.9 0.6 0.5 0.4 0.5 0.3 0.5 0.4 0.6 0.5 ( Ash ( Ash ϥΩΎόϣ ϥΩΎόϣ

IBLE PORTION

)

g g ϢΟ Tr Tr Tr Tr ϢΟ Tr Tr Tr Tr Tr Tr 0.2 0.7 0.4 0.6 0.6 0.6 0.1 0.2 0.4 0.1 1.4 0.3 8.8 0.3 0.2 0.1 0.1 0.8 0.1 0.2 0.2 0.7 0.3 0.4 0.3 0.3 0.1 1.1 0.1 Fat ( Fat ( 11.0 ϥϮϫΩ ϥϮϫΩ

) )

g g ϢΟ ϢΟ 0.4 0.4 0.6 0.6 0.9 0.7 0.7 0.2 0.9 0.4 0.7 0.6 0.3 0.5 1.5 1.6 0.9 0.7 1.0 0.8 0.6 1.0 3.4 0.6 0.5 0.3 0.3 0.2 0.4 0.3 0.5 0.6 0.8 0.6 2.1 1.4 1.2 0.6 0.7 0.8 ( ( ϦϴΗϭήΑ ϦϴΗϭήΑ Protein Protein DS PER 100g EDIBLE PORTIONDS PER

) )

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) )

g g ϢΟ 2.2 ϢΟ ˯Ύϣ ˯Ύϣ ( ( 86.9 81.8 89.2 81.6 80.8 89.8 89.5 88.1 81.1 79.3 87.3 81.0 74.8 92.8 80.8 77.2 76.5 61.2 88.9 87.7 90.8 88.9 15.5 86.7 81.1 83.8 86.8 82.6 86.5 86.8 8 87.0 81.3 82.4 13.2 87.0 86.2 74.0 73.7 89.5 Water Water ϞϜϟ ϞϜϟ

˺˹˹ ˺˹˹

ϖΒϧ ϓ΍ϮΟ ΐϨϋ ) ϮϜϴΟ ϥϮϤϴϟ Ϫ ΎϴϨϳΪϛ΍ ϕϮϗήΑ ϞΟήϔγ ζϤθϛ

)

έΎϨϛ

ϮϠΣϥΎϣέ

ϮϠΣϥϮϤϴϟ ϮϠΣˬϡΎϤη ( ΩϮγ΍ΕϮΗ ϮϠΣϝΎϘΗήΑ

ϖϴϠόϟ΍ΕϮΗ ) ϒϔΠϣΥϮΧ ϯΪϨϫϥϮϤϴϟ ΝίΎσˬΥϮΧ ΔϠϜθϣϪϛ΍Ϯϓ

ΝίΎσαΎϧΎϧ΍ ϯΪϨϓ΍ϒγϮϳ

)

ϪΟίΎσˬϯΎΑΎΑ ξϣΎΣϝΎϘΗήΑ ΐϴΑί ) ϪΟϮϏ

ΔΠοΎϧˬϪΠϧΎϣ

( ΔΟίΎσˬϯήΜϤϛ

ΔΟίΎσˬΔϟϭ΍ήϓ

˯ΰΠϟ΍Ϧϣϡ΍ήΟ ΪϤΠϣˬϖϴϠόϟ΍ΕϮΗ

Ώ΍ήθϟΎΑΔΒϠόϣϪϛ΍Ϯϓ Ώ΍ήθϟΎΑΐϠόϣΥϮΧ ήϴμόϟΎΑΐϠόϣΥϮΧ Ώ΍ήθϟΎΑΔΒϠόϣΔΠϧΎϣ ϦϳέΪϨϣ Ώ΍ήθϟΎΑΐϠόϣαΎϧΎϧ΍ ήϴμόϟΎΑΐϠόϣαΎϧΎϧ΍ ΔΟίΎσˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ Ώ΍ήθϟΎΑΔΒϠόϣϯήΜϤϛ ήϴμόϟΎΑΔΒϠόϣϯήΜϤϛ

( ϲϣΎηΕϮΗ ϒϔΠϣ ϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί

(

ϲΑήόϟ΍Ϣγϻ΍

Ώ΍ήθϟΎΑΐϠόϣϖϴϠόϟ΍ΕϮΗ ΕϭήϓΐϳήΟ

Arabic Name Arabic ( Arabic Name Arabic

Ώ΍ήθϟΎΑΔΒϠόϣˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ

Ϟϛϸϟ΢ϟΎμϟ΍ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ έάΒϟ΍ϊϣϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί

( (

PROXIMATE COMPOSITION OF FOODS PER 100g ED PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION FOO PROXIMATE OF

stones

˯΍άϐϟ΍ ˯΍άϐϟ΍

Food Food with

cocktail, canned canned cocktail,

wberries, raw wberries, canned in syrup canned in syrup canned in brine, canned in juice canned in syrup canned in juice canned in syrup canned in juice canned in syrup canned frozen in syrup canned

------Fruit in syrup 4canned Grapefruit Grapes Guava Lemon sweet Lemon, Loquat raw Lychees, Mandarin ripe Mango, Melon, sweet Mulberry Nabak Olives, in brine sour Orange, sweet Orange, Papaya, ripe Papaya, raw Peach, dried Peaches, raw Pear, raw Pineapple, Plum Pomegranate Quince dried) Raisins (grape, raw Raspberries, Sapota Stra

Ϣϗέ Ϣϗέ No. No. 3.19 3.20 3.21 3.22 3.23 3.24 3.25 3.26 3.27 3.28 3.29 3.30 3.31 3.32 3.33 3.34 3.35 3.36 3.37 3.38 3.39 3.40 3.41 3.42 3.43 3.44 3.45 3.46 3.47 3.48 3.49 3.50 3.51 3.52 3.53 3.54 3.55 3.56 3.57 3.58

ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

20 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

32 33 39 55 40 41 47 64 52 77 62 27 26 88 98 27 301 272 Γήόγ 33.0 50.0 Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 7.2 7.6 9.7 8.5 8.2 9.0 6.0 ( 70.0 14.0 10.0 13.2 10.1 12.2 16.5 11.5 14.7 14.1 69.3 22.5 21.4 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

g ϢΟ 0.8 1.5 7.3 0.8 0.9 2.2 1.4 1.1 1.2 0.5 0.7 0.4 2.0 2.2 2.0 2.5 2.7 1.5 2.6 1.1 ( ϑΎϴϟ΍ Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 0.5 0.3 0.5 0.4 0.6 0.5 ( Ash ϥΩΎόϣ

)

g ϢΟ Tr Tr Tr Tr Tr Tr 0.1 0.1 0.8 0.1 0.2 0.2 0.7 0.3 0.4 0.3 0.3 0.1 1.1 0.1 Fat ( ϥϮϫΩ

)

g ϢΟ 0.6 1.0 3.4 0.6 0.5 0.3 0.3 0.2 0.4 0.3 0.5 0.6 0.8 0.6 2.1 1.4 1.2 0.6 0.7 0.8 ( ϦϴΗϭήΑ Protein DS PER 100g EDIBLE PORTIONDS PER

)

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

g 2.2 ϢΟ ˯Ύϣ ( 90.8 88.9 15.5 86.7 81.1 83.8 86.8 82.6 86.5 86.8 8 87.0 81.3 82.4 13.2 87.0 86.2 74.0 73.7 89.5 Water ϞϜϟ

˺˹˹

ϮϜϴΟ ϕϮϗήΑ ϞΟήϔγ ζϤθϛ )

) ϮϠΣϥΎϣέ

ϖϴϠόϟ΍ΕϮΗ ϒϔΠϣΥϮΧ ΝίΎσˬΥϮΧ

ΝίΎσαΎϧΎϧ΍ ϪΟίΎσˬϯΎΑΎΑ ΐϴΑί ϪΟϮϏ

( ΔΟίΎσˬϯήΜϤϛ

ΔΟίΎσˬΔϟϭ΍ήϓ

ΪϤΠϣˬϖϴϠόϟ΍ΕϮΗ

Ώ΍ήθϟΎΑΐϠόϣΥϮΧ ήϴμόϟΎΑΐϠόϣΥϮΧ Ώ΍ήθϟΎΑΐϠόϣαΎϧΎϧ΍ ήϴμόϟΎΑΐϠόϣαΎϧΎϧ΍ Ώ΍ήθϟΎΑΔΒϠόϣϯήΜϤϛ ήϴμόϟΎΑΔΒϠόϣϯήΜϤϛ

ϒϔΠϣ

ϲΑήόϟ΍Ϣγϻ΍

Ώ΍ήθϟΎΑΐϠόϣϖϴϠόϟ΍ΕϮΗ Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

PROXIMATE COMPOSITION FOO PROXIMATE OF

˯΍άϐϟ΍

Food

wberries, raw wberries, canned in juice canned in syrup canned in juice canned in syrup canned in juice canned in syrup canned frozen in syrup canned

------Papaya, ripe Papaya, raw Peach, dried Peaches, raw Pear, raw Pineapple, Plum Pomegranate Quince dried) Raisins (grape, raw Raspberries, Sapota Stra

Ϣϗέ No. 3.39 3.40 3.41 3.42 3.43 3.44 3.45 3.46 3.47 3.48 3.49 3.50 3.51 3.52 3.53 3.54 3.55 3.56 3.57 3.58

ϞδϠδΘϟ΍

21 FOOD COMPOSITON TABLES

)

) 0

6c Tr Tr Tr

7.0 4.0 8.0 1.0 0. 5.0 1.0

mg ϢΠϠϣ

10.0 14.0 15.0 32.0 10.0

( 220.0 33 65 29 238 Γήόγ ΝϦϴϣΎΘϴϓ Kcal ( Energy Vitamin C Vitamin

Δϳέ΍ήΣϪϗΎσ

)

˰ ˰

0.1 0.1 0.5 0.6 0.8 0.7 0.4 0.2 0.1 0.2 0.9 2.2 0.6 0.7 0.6 0.8

mg ϢΠϠϣ ϦϴγΎϴϧ ( Niacin

)

g ϢΟ 7.8 6.1

( ohydrate

16.9 56.5 ˰

mg ϢΠϠϣ 0.08 0.02 0.02 0.06 0.04 0.07 0.01 0.03 0.02 0.01 0.04 0.05 0.10 0.05 0.05 0.05 0.10 Ε΍έΪϴϫϮΑήϛ

( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamins ION

Carb Riboflavin

)

mg ϢΠϠϣ

0.06 0.03 0.03 0.04 0.03 0.04 0.01 0.03 0.05 0.02 0.06 0.16 0.09 0.07 0.10 0.06 0.08 g ϦϴϣΎϴΛ N

ϢΟ ( 1.2 0.7 0.2 ( ϑΎϴϟ΍ Fibre Thiamin

)

) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

µg

˰ ˰ ˰

g ϢΟ

0.5 ΃ϦϴϣΎΘϴϓ ( ϢΟϭήϜϴϣ Ash ϥΩΎόϣ Retinol

(

)

g 1.6 0.1 0.1 6.1 1.1 0.8 0.8 0.9 0.8 0.4 2.9 0.4 1.3 2.1 1.3 2.2 1.0 4.2 mg ΪϳΪΣ ϢΠϠϣ ϢΟ Tr Iron 0.1 0.3 0.1 Fat ( ( ϥϮϫΩ

)

ϢΟ 8 0.7 0.5 2.3 0.5 45 11 97 32 32 61 16 25 25 13 20 71 60 30 73 30 89 ( mg ϢΠϠϣ ϦϴΗϭήΑ ( έϮϔγϮϓ Protein

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) Phosphorus ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Minerals ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϞϜϟ

)

˺˹˹

4 3 9 g

50 30 12 13 20 30 15 42 93 72 51 73 80 ϢΟ ˯Ύϣ mg 183 250 ϢΠϠϣ ( ˺˹˹ 87.7 81.7 35.8 92.6 (

ϡϮϴδϟΎϛ Water

Calcium

ήϤΗ ΩΎΒϛ ΢ϠΑ ΡΎϔΗ ίϮϣ ίήϛ ΕϮΗ

) ˬ

ζϤθϛ Ϫϛ΍Ϯϔϟ΍

ΦϴτΑ ΝίΎσϦϴΗ

ήθϘϣΡΎϔΗ ϒϔΠϣϦϴΗ ) ΞϧήΗ ΐσέ ήπΧ΍ίϮϟ ( ΔϔϔΠϣΔϛ΍Ϯϓ ίϮϤϟ΍ϖ΋Ύϗέ ϮηΎϜϟ΍ΔϬϛΎϓ ) ϯΪϨϫήϤΗ

Ϣγϻ΍

ΝίΎσζϤθϣ

΢Ο ϒϔΠϣζϤθϣ

(

ΓΪϤΠϣΔϟϭ΍ήϓ

Ώ΍ήθϟΎΑΐϠόϣίήϛ

ϲΑήόϟ΍ ϲΑήόϟ΍Ϣγϻ΍ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic

( AND VITAMIN COMPOSITION OF 100g VITAMIN COMPOSITION ˶ AND OF FOODS EDIBLEPER PORT Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ίϮϤϟ΍βΒΟ Arabic Name Arabic Ώ΍ήθϟΎΑΔΒϠόϣΔϟϭ΍ήϓ

( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL MINERAL

˯΍άϐϟ΍

Food Food

frozen in syrup canned raw, peeled raw, dried

- - - - Tamarind Watermelon FRUIT Almond, green raw average, eating, Apple dried Apricot, fresh Apricot, Banana chips Banana Blackberry fruit Cashew Cherry in syrup canned Cherries, Citron Currants dried Dates, fresh Dates, mixedDried fruit fresh ripe Fig,

Ϣϗέ 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 No. Ϣϗέ 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 No.

3.59 3.60 3.61 3.62 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

22 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

) 0

6c Tr Tr Tr

7.0 4.0 8.0 1.0 0. 5.0 1.0

mg ϢΠϠϣ

10.0 14.0 15.0 32.0 10.0

( 220.0 33 65 29 238 Γήόγ ΝϦϴϣΎΘϴϓ Kcal ( Energy Vitamin C Vitamin

Δϳέ΍ήΣϪϗΎσ

)

˰ ˰

0.1 0.1 0.5 0.6 0.8 0.7 0.4 0.2 0.1 0.2 0.9 2.2 0.6 0.7 0.6 0.8

mg ϢΠϠϣ ϦϴγΎϴϧ ( Niacin

)

g ϢΟ 7.8 6.1

( ohydrate

16.9 56.5 ˰

mg ϢΠϠϣ 0.08 0.02 0.02 0.06 0.04 0.07 0.01 0.03 0.02 0.01 0.04 0.05 0.10 0.05 0.05 0.05 0.10 Ε΍έΪϴϫϮΑήϛ

( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamins ION

Carb Riboflavin

)

mg ϢΠϠϣ

0.06 0.03 0.03 0.04 0.03 0.04 0.01 0.03 0.05 0.02 0.06 0.16 0.09 0.07 0.10 0.06 0.08 g ϦϴϣΎϴΛ N

ϢΟ ( 1.2 0.7 0.2 ( ϑΎϴϟ΍ Fibre Thiamin

)

) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

µg

˰ ˰ ˰ g ϢΟ

0.5 ΃ϦϴϣΎΘϴϓ ( ϢΟϭήϜϴϣ Ash ϥΩΎόϣ Retinol

(

)

g 1.6 0.1 0.1 6.1 1.1 0.8 0.8 0.9 0.8 0.4 2.9 0.4 1.3 2.1 1.3 2.2 1.0 4.2 mg ΪϳΪΣ ϢΠϠϣ ϢΟ Tr Iron 0.1 0.3 0.1 Fat ( ( ϥϮϫΩ

)

ϢΟ 8 0.7 0.5 2.3 0.5 45 11 97 32 32 61 16 25 25 13 20 71 60 30 73 30 89 ( mg ϢΠϠϣ ϦϴΗϭήΑ ( έϮϔγϮϓ Protein

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) Phosphorus ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Minerals ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϞϜϟ

)

˺˹˹

4 3 9 g

50 30 12 13 20 30 15 42 93 72 51 73 80 ϢΟ ˯Ύϣ mg 183 250 ϢΠϠϣ ( ˺˹˹ 87.7 81.7 35.8 92.6 (

ϡϮϴδϟΎϛ Water

Calcium

ήϤΗ ΩΎΒϛ ΢ϠΑ ΡΎϔΗ ίϮϣ ίήϛ ΕϮΗ

) ˬ

ζϤθϛ Ϫϛ΍Ϯϔϟ΍

ΦϴτΑ ΝίΎσϦϴΗ

ήθϘϣΡΎϔΗ ϒϔΠϣϦϴΗ ) ΞϧήΗ ΐσέ ήπΧ΍ίϮϟ ( ΔϔϔΠϣΔϛ΍Ϯϓ ίϮϤϟ΍ϖ΋Ύϗέ ϮηΎϜϟ΍ΔϬϛΎϓ ) ϯΪϨϫήϤΗ

Ϣγϻ΍

ΝίΎσζϤθϣ

΢Ο ϒϔΠϣζϤθϣ

(

ΓΪϤΠϣΔϟϭ΍ήϓ

Ώ΍ήθϟΎΑΐϠόϣίήϛ

ϲΑήόϟ΍ ϲΑήόϟ΍Ϣγϻ΍ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic

( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL MINERAL

˯΍άϐϟ΍

Food Food

frozen in syrup canned raw, peeled raw, dried

Ϣϗέ 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 No. Ϣϗέ 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 No.

3.59 3.60 3.61 3.62 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

23 FOOD COMPOSITON TABLES

) )

2.0 Tr 4.0 3.0 8.0 0.0 0.0 6.0 5.0 6.0 3.0 2.0 6.0 8.0 1.0 7.0 6.0 mg mg ϢΠϠϣ ϢΠϠϣ 14.0 43.0 51.0 48.0 10.0 45.0 33.0 16.0 10.0 29.0 12.0 46.0 59.0 57.0 31.0 12.0 11.0 13.0 17.0 3 22.0 77.0

( ( 218.0 ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

) )

˰ ˰

Tr Tr Tr 0.3 0.4 0.2 0.5 1.0 0.1 0.2 0.3 0.5 0.3 0.9 0.2 0.6 0.2 0.2 0.2 0.6 5.3 0.6 0.6 0.2 0.2 0.2 0.3 0.2 0.2 0.5 0.9 0.4 0.6 0.5 0.5 0.3 0.2 0.6 mg mg ϢΠϠϣ ϢΠϠϣ ϦϴγΎϴϧ ϦϴγΎϴϧ ( ( Niacin Niacin

) )

.04 Tr Tr

mg mg

ϢΠϠϣ ϢΠϠϣ 0.01 0.01 0.02 0 0.04 0.02 0.03 0.05 0.06 0.04 0.03 0.09 0.03 0.03 0.08 0.04 0.03 0.25 0.04 0.19 0.01 0.01 0.03 0.01 0.01 0.03 0.01 0.01 0.04 0.03 0.03 0.05 0.05 0.05 0.03 0.03 0.03

( ( ΕΎϨϴϣΎΘϴϔϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ ϦϴϓϼϓϮΒϳέ Vitamins Vitamins Riboflavin Riboflavin

) )

Tr Tr Tr Tr mg mg ϢΠϠϣ ϢΠϠϣ 0.01 0.02 0.05 0.05 0.04 0.06 0.05 0.02 0.04 0.08 0.08 0.02 0.04 0.04 0.08 0.08 0.04 0.02 0.01 0.01 0.02 0.01 0.01 0.08 0.09 0.07 0.03 0.07 0.03 0.12 0.03 0.03 0.01 0.02 0.03 ϦϴϣΎϴΛ ϦϴϣΎϴΛ

( ( Thiamin Thiamin

) )

˰ ˰

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 µg µg

΃ϦϴϣΎΘϴϓ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ϢΟϭήϜϴϣ Retinol Retinol ( (

) )

1 0.4 0.3 0.5 0.9 0.7 0.7 0.5 0.8 0.5 0.7 0.4 1.3 0.4 1.2 3.0 0.9 0.8 0.7 0.7 0.5 0.4 6.8 0.4 0.2 0.2 0.2 0.2 0.2 0.5 0.2 0.5 0.6 0.6 3.8 0.7 0.8 1.7 2.0 0.4 mg mg ΪϳΪΣ ΪϳΪΣ ϢΠϠϣ ϢΠϠϣ Iron Iron ( (

) )

9 7 5 5 14 21 15 26 15 20 14 30 12 16 16 10 15 33 28 17 14 21 20 13 22 19 11 13 10 10 15 34 15 76 31 37 14 27 24 mg mg 120 ϢΠϠϣ ϢΠϠϣ sphorus ( ( έϮϔγϮϓ έϮϔγϮϓ hosphorus ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

Minerals Minerals Pho P ) ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϞϜϟ ϞϜϟ

) )

˺˹˹ ˺˹˹ 9 5 6 4 7 4 3 6 6 8 6 6

18 15 22 41 30 18 30 14 10 15 61 43 61 49 28 34 17 36 11 18 10 10 46 25 28 14 28 16 mg mg ϢΠϠϣ ϢΠϠϣ ( ( ϡϮϴδϟΎϛ ϡϮϴδϟΎϛ Calcium Calcium

ϖΒϧ ΐϨϋ ϯΎΑΎΑ ϮϜϴΟ ) ϪΠϧΎϣ ϥϮϤϴϟ Ϫϓ΍ϮΟ ΎϴϨϳΪϛ΍ ϕϮϗήΑ ϞΟήϔγ ζϤθϛ

)

ϮϠΣϡΎϤη έΎϨϛ ϲϓϥϮΘϳί ϮϠΣϥΎϣέ ϮϠΣϥϮϤϴϟ ( ΩϮγ΍ΕϮΗ ϮϠΣϝΎϘΗήΑ ϖϴϠόϟ΍ΕϮΗ ) ϒϔΠϣΥϮΧ ΔϠϜθϣϪϛ΍Ϯϓ

ΝίΎσˬΥϮΧ ϯΪϨϫϥϮϤϴϟ

ΝίΎσαΎϧΎϧ΍ ΔϴθΘϴϠϟ΍ΔϬϛΎϓ ϯΪϨϓ΍ϒγϮϳ

)

ΐϴΑί ϪΟϮϏ ξϣΎΣϝΎϘΗήΑ

) ΔΟίΎσϯήΜϤϛ ( ΔΟίΎσˬΔϟϭ΍ήϓ (

ΪϤΠϣˬϖϴϠόϟ΍ΕϮΗ Ώ΍ήθϟΎΑΐϠόϣΥϮΧ ήϴμόϟΎΑΐϠόϣΥϮΧ Ώ΍ήθϟΎΑΔΒϠόϣΔΠϧΎϣ Ώ΍ήθϟΎΑΔΒϠόϣϪϛ΍Ϯϓ ϦϳέΪϨϣ AND VITAMIN COMPOSITION OF 100g VITAMIN COMPOSITION ˶ AND OF FOODS EDIBLEPER PORTION Ώ΍ήθϟΎΑΐϠόϣαΎϧΎϧ΍ ήϴμόϟΎΑΐϠόϣαΎϧΎϧ΍ Ώ΍ήθϟΎΑΔΒϠόϣϯήΜϤϛ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND ήϴμόϟΎΑΔΒϠόϣϯήΜϤϛ ΔΟίΎσˬ

( ϲϣΎηΕϮΗ ˶ ( ( ϲΑήόϟ΍Ϣγϻ΍ ϰϠΤϣϝϮϠΤϣ ϲΑήόϟ΍Ϣγϻ΍

(

Arabic Name Arabic Arabic Name Arabic

ΕϭήϓΐϳήΟ

Ώ΍ήθϟΎΑˬΐϠόϣϖϴϠόϟ΍ΕϮΗ ( Ώ΍ήθϟΎΑΔΒϠόϣˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ

έάΒϟ΍ϊϣϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί

MINERAL

MINERAL MINERAL

in syrup

˯΍άϐϟ΍ ˯΍άϐϟ΍

Food Food

ned in syrupned

canned in syrup canned in syrup canned canned stones in brine, with dried in juice canned can in juice canned in syrup canned in juice canned in syrup canned frozen in syrup canned

------Fruit cocktail, canned canned cocktail, Fruit Grapefruit Grapes Guava Lemon sweet Lemon, Loquat raw Lychees, Mandarin ripe Mango, Melon, sweet Mulberry Nabk Olives, in brine sour Orange, sweet Orange, Papaya, ripe Papaya, raw Peaches, raw Pear, raw Pineapple, Plum Pomegranate Quince dried) Raisins (grape, raw Raspberries, Sapota raw Strawberries,

ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

24 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

2.0 Tr 6.0 5.0 6.0 3.0 2.0 6.0 8.0 1.0 7.0 6.0 mg ϢΠϠϣ 57.0 31.0 12.0 11.0 13.0 17.0 3 22.0 77.0 ( ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

)

0.2 0.6 5.3 0.6 0.6 0.2 0.2 0.2 0.3 0.2 0.2 0.5 0.9 0.4 0.6 0.5 0.5 0.3 0.2 0.6 mg ϢΠϠϣ ϦϴγΎϴϧ ( Niacin

)

mg ϢΠϠϣ 0.25 0.04 0.19 0.01 0.01 0.03 0.01 0.01 0.03 0.01 0.01 0.04 0.03 0.03 0.05 0.05 0.05 0.03 0.03 0.03 ( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamins Riboflavin

)

Tr mg ϢΠϠϣ 0.04 0.02 0.01 0.01 0.02 0.01 0.01 0.08 0.09 0.07 0.03 0.07 0.03 0.12 0.03 0.03 0.01 0.02 0.03 ϦϴϣΎϴΛ ( Thiamin

)

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 µg ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol (

)

0.5 0.4 6.8 0.4 0.2 0.2 0.2 0.2 0.2 0.5 0.2 0.5 0.6 0.6 3.8 0.7 0.8 1.7 2.0 0.4 mg ΪϳΪΣ ϢΠϠϣ Iron (

)

7 5 5 13 22 19 11 13 10 10 15 34 15 76 31 37 14 27 24 mg 120 ϢΠϠϣ ( έϮϔγϮϓ hosphorus ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

Minerals P ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϞϜϟ

)

˺˹˹ 7 4 3 6 6 8 6 6

17 36 11 18 10 10 46 25 28 14 28 16 mg ϢΠϠϣ ( ϡϮϴδϟΎϛ Calcium

ϯΎΑΎΑ ϮϜϴΟ ϕϮϗήΑ ϞΟήϔγ ζϤθϛ

)

) ϮϠΣϥΎϣέ ϖϴϠόϟ΍ΕϮΗ ϒϔΠϣΥϮΧ ΝίΎσˬΥϮΧ

ΝίΎσαΎϧΎϧ΍ ΐϴΑί ϪΟϮϏ

ΔΟίΎσϯήΜϤϛ ( ΔΟίΎσˬΔϟϭ΍ήϓ (

ΪϤΠϣˬϖϴϠόϟ΍ΕϮΗ Ώ΍ήθϟΎΑΐϠόϣΥϮΧ ήϴμόϟΎΑΐϠόϣΥϮΧ AND VITAMIN COMPOSITION OF 100g VITAMIN COMPOSITION ˶ AND OF FOODS EDIBLEPER PORTION Ώ΍ήθϟΎΑΐϠόϣαΎϧΎϧ΍ ήϴμόϟΎΑΐϠόϣαΎϧΎϧ΍ Ώ΍ήθϟΎΑΔΒϠόϣϯήΜϤϛ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ήϴμόϟΎΑΔΒϠόϣϯήΜϤϛ

( ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic

Ώ΍ήθϟΎΑˬΐϠόϣϖϴϠόϟ΍ΕϮΗ

MINERAL MINERAL

˯΍άϐϟ΍

Food

ned in syrupned

dried in juice canned can in juice canned in syrup canned in juice canned in syrup canned frozen in syrup canned

------Papaya, ripe Papaya, raw Peaches, raw Pear, raw Pineapple, Plum Pomegranate Quince dried) Raisins (grape, raw Raspberries, Sapota raw Strawberries,

Ϣϗέ No. 3.39 3.40 3.41 3.42 3.43 3.44 3.45 3.46 3.47 3.48 3.49 3.50 3.51 3.52 3.53 3.54 3.55 3.56 3.57 3.58

ϞδϠδΘϟ΍

25 FOOD COMPOSITON TABLES

)

16 18 25 81 50 72 32 36 46 28 33 24 24 42 35 35

205 Γήόγ Kcal ( 6.0 6.0 mg ϢΠϠϣ 48.0 29.0 Energy ( Δϳέ΍ήΣϪϗΎσ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

)

0.6 0.3 2.1 0.2

ϢΠϠϣ g

ϢΟ ϦϴγΎϴϧ ( Tr

2.7 2.0 3.2 6.6 9.8 5.4 7.6 9.5 5.6 1.8 1.1 1.1 4.1 3.5 3.5 Niacin ( 15.1

Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins

mg ϢΠϠϣ

0.03 0.02 0.16 0.03

(

)

ϦϴϓϼϓϮΒϳέ

N ϢΟ Riboflavin 1.7 1.8 3.5 1.0 2.0 1.2 1.9 1.9 1.7 2.6 2.3 2.3 4.1 3.1 3.1 ( ϑΎϴϟ΍ 81.1

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ mg ϢΠϠϣ 1.4 1.8 0.8 0.7 0.03 0.01 0.44 0. ( ϦϴϣΎϴΛ Ash ( ϥΩΎόϣ

Thiamin

) )

g ϢΟ

1.2 0.2 0.6 0.6 0.5 0.4 0.2 0.1 0. 0.2 0.9 0.8 0.8 1.4 1.3 1.3 Fat

( ϥϮϫΩ 20.0

0 0 0 0 µg

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

g ϢΟ 1.3 2.8 2.9 2.0 4.8 3.8 5.2 2.0 1.7 2.3 1.2 4.4 3.1 3.1 3.5 2.9 2.9 (

ϦϴΗϭήΑ 1.0 1.1 1.0 0.2 mg ΪϳΪΣ Protein ϢΠϠϣ

Iron (

)

ϢΟ

˯Ύϣ 9.7

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ( 85.2 91.4 71.6 72.9 86.3 81.8 90.5 87.1 82.4 88.6 88.2 91.1 91.1 84.3 86.9 86.9

7 ) Water 25 15

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ mg 108 ϢΠϠϣ ( ) έϮϔγϮϓ

ϞϜϟ

ϞϜϟ Phosphorus Minerals ϝϮϓ ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ˺˹˹

ϥΎΤϳέ

ϭΩΎϛϮϓ΍

˺˹˹

)

˯ϼϗΎΑ

Ε΍ϭήπΨϟ΍ ήπΧ΃ϝϮϓ ( ϒϔΠϣέΎΟ΍

6 ΝίΎσΐϧήϛ ΝίΎσέΪϨϤη 19 11 54 mg ϢΠϠϣ

ΔΒϠόϣΎϴϟϮλΎϓ

ame ( ϡϮϴδϟΎϛ

Calcium

ΝίΎσϱήΑϥϮϴϠϫ

ΝίΎσήπΧ΍ςϴΒϧήϗ

ϰϔμϣϭϞϠΨϣέΪϨϤη ΢ϠϤϣ˯ΎϤΑϲϠϐϣΐϧήϛ ΢ϠϤϣ˯ΎϤΑϲϠϐϣέΪϨϤη ΝίΎσˬϱϭήϛϑϮηήΧ ΢ϠϤϣ˯ΎϤΑϲϠϐϣςϴΒϧήϗ ϣήϴϏ˯ΎϤΑϲϠϐϣΐϧήϛ ϱΩΎϋ˯ΎϤΑϲϠϐϣςϴΒϧήϗ

ϲΑήόϟ΍Ϣγϻ΍

ΦϴτΑ

΢ϠϤ ) Arabic N Arabic

ϯΪϨϫήϤΗ

΢Ο (

ΓΪϤΠϣΔϟϭ΍ήϓ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( AND VITAMIN COMPOSITION OF 100g VITAMIN COMPOSITION ˶ AND OF FOODS EDIBLEPER PORTION Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

Ώ΍ήθϟΎΑΔΒϠόϣΔϟϭ΍ήϓ abic Name ϲΑήόϟ΍Ϣγϻ΍

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF Ar

MINERAL MINERAL

water alted ˯΍άϐϟ΍

Food

˯΍άϐϟ΍ Food

boiled in salted water in salted boiled drained pickled, water in salted boiled in uns boiled water in salted boiled water in unsalted boiled

frozen in syrup canned ------

VEGETABLES dried Agar, raw Artichoke, raw Asparagus, Avocado beans, canned Baked Basil broad Beans, green Beans, raw Beetroot, raw green, Broccoli, sprouts, raw Brussels - - Tamarind Watermelon

Ϣϗέ 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 Ϣϗέ No. 4.10 4.11 4.12 4.13 4.14 4.15 4.16 4.17 No. 3.59 3.60 3.61 3.62

ϞδϠδΘϟ΍

26 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

16 18 25 81 50 72 32 36 46 28 33 24 24 42 35 35 205 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ Tr 2.7 2.0 3.2 6.6 9.8 5.4 7.6 9.5 5.6 1.8 1.1 1.1 4.1 3.5 3.5 ( 15.1 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

g N ϢΟ 1.7 1.8 3.5 1.0 2.0 1.2 1.9 1.9 1.7 2.6 2.3 2.3 4.1 3.1 3.1 ( ϑΎϴϟ΍ 81.1 Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 1.4 1.8 0.8 0.7 ( Ash ϥΩΎόϣ

)

g ϢΟ 1.2 0.2 0.6 0.6 0.5 0.4 0.2 0.1 0. 0.2 0.9 0.8 0.8 1.4 1.3 1.3 Fat ( ϥϮϫΩ 20.0

)

g ϢΟ 1.3 2.8 2.9 2.0 4.8 3.8 5.2 2.0 1.7 2.3 1.2 4.4 3.1 3.1 3.5 2.9 2.9 ( ϦϴΗϭήΑ Protein

)

g ϢΟ ˯Ύϣ 9.7 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ( 85.2 91.4 71.6 72.9 86.3 81.8 90.5 87.1 82.4 88.6 88.2 91.1 91.1 84.3 86.9 86.9 ) Water

ϞϜϟ ϝϮϓ ) ˺˹˹ ϥΎΤϳέ

ϭΩΎϛϮϓ΍

˯ϼϗΎΑ

Ε΍ϭήπΨϟ΍ ήπΧ΃ϝϮϓ ( ϒϔΠϣέΎΟ΍ ΝίΎσΐϧήϛ ΝίΎσέΪϨϤη

ΔΒϠόϣΎϴϟϮλΎϓ

ame

ΝίΎσϱήΑϥϮϴϠϫ

ΝίΎσήπΧ΍ςϴΒϧήϗ

ϲΑήόϟ΍Ϣγϻ΍

΢ϠϤ Arabic N Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

water alted ˯΍άϐϟ΍

Food

boiled in salted water in salted boiled drained pickled, water in salted boiled in uns boiled water in salted boiled water in unsalted boiled

------VEGETABLES dried Agar, raw Artichoke, raw Asparagus, Avocado beans, canned Baked Basil broad Beans, green Beans, raw Beetroot, raw green, Broccoli, sprouts, raw Brussels

4 Ϣϗέ 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 No. 4.10 4.11 4.12 4.13 4.14 4.15 4.16 4.17 ϞδϠδΘϟ΍

27 FOOD COMPOSITON TABLES

)

7 8

26 16 16 35 24 24 42 31 21 18 13 28 59 17 53 32 12 112 11 35 97 19 65 42 13 11 12 13 27 31 28 77 72 72 Γήόγ Kcal 140 157 104 207 ( Γήόγ Kcal Energy ( Energy Δϳέ΍ήΣϪϗΎσ Δϳέ΍ήΣϪϗΎσ

)

ϴϫϮΑήϛ

ϢΟ Tr g 1.5 4.8 2.2 7.9 6.6 0.4 0.4 0.3 0.4 3.6 3.0 2.7 1.1 ϢΟ ( 28.2 15.6 18.0 17.0 17.0 15.5 4.1 2.2 2.2 7.9 4.9 4.9 8.0 4.0 0.9 0.8 4.6 2.8 2.1 4.8 7.3 3.0 7.1 5.1 1.8 ( 20.8 Ε΍έΪ Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

g N N N ) ϢΟ

2.3 1.1 2.6 0.7 1.3 1.1 1.1 1.5 1.3 1.1 4.0 3.6 1.4 1.2 1.2 1.1 1.5

(

ϑΎϴϟ΍

g Fibre ϢΟ 2.4 1.8 1.8 2.4 2.5 2.5 0.8 0.9 1.1 1.2 1.0 0.9 1.1 0.7 1.7 0.8 0.4 1.8 1.2 2.4 ( ϑΎϴϟ΍

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

ϢΟ ) 1.4 1.5 0.7 1.8 2.8 (

Ash ϥΩΎόϣ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 0.8 0.8 1.6 0.6 2.0 0.8 0.4 2.0 0.6 ( Ash

ϥΩΎόϣ

)

ϢΟ

0.2 0.2 0.2 1.0 0.2 1.3 0.5 0.5 0.3 0.4 0.6 0.3 1.0 0.9 0.1 0.1 0.1 4.3 ) Fat (

16.2 21.0 ϥϮϫΩ

g ϢΟ 0.4 0.4 0.4 0.3 0.4 0.4 0.3 0.2 0.2 0.3 0.4 0.6 0.3 0.2 0.7 1.1 0.1 0.7 0.3 0.2 Fat (

ϥϮϫΩ

00g EDIBLE PORTION

)

ϢΟ ) 0.9 4.6 5.3 3.8 1.3 4.0 3. 1.8 1.8 2.4 2.1 1.6 2.5 2.8 2.5 2.2 1.8 1.8 1.8 1.8 (

ϦϴΗϭήΑ

g ϢΟ Protein 1.7 1.0 1.0 0.6 0.6 0.6 1.0 2.4 0.5 0.5 1.6 0.5 0.6 1.1 4.3 3.9 0.7 2.7 1.0 0.9 (

ϦϴΗϭήΑ Protein

)

g ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ) ϢΟ ˯Ύϣ

(

94.4 87.6 63.8 75.5 94.9 83.7 85.8 92.6 92.7 74.8 91.4 95.3 91.3 86.6 87.9 78.9 80.3 80.3 77.6 71.8 ) )

g ϢΟ Water ˯Ύϣ

( 90.1 93.1 93.1 89.8 90.5 90.5 89.1 91.7 95.1 95.2 90.8 94.3 94.8 92.6 84.0 72.4 95.4 85.7 91.8 94.2 ϞϜϟ ϞϜϟ Water

˺˹˹ ˺˹˹ ήϛ

ϖϠγ ΓέΫ έΰΟ ίΎσϡϮΛ ςϴΒϧήϗ )

Ν ΝίΎσβΧ

ΩϮγ΍ϥϮΘϳί

ΝίΎσωΎϨόϧ ΔΟίΎσΔϴϣΎΑ

ΝίΎσέΎϴΧ ΝίΎσέΰΟ ΔϗϮϠδϣΎσΎτΑ ϪϗϮϠδϣΔϴϣΎΑ

ΔΟίΎσΔΒϠΣ ΝίΎσΙ΍ήϛ

ΝίΎσβϓ

ΝίΎσϑϮϔϠϣ

ΔγϭήϬϣΎσΎτΑ ΔΟίΎσΓήΑΰϛ ΝίΎσϥΎΠϧΫΎΑ ήθϗϥϭΪΑΎσΎτΑ

ΝίΎσϝΩήΨϟ΍ΐϟ

ΝίΎσΐϨόϟ΍ϕέϭ ΔϗϮϠδϣΕ΍ϭήπΧ

ΝίΎσϱΩΎϋϡϭήθϣ

ΔΟίΎσΔΒϠΤϟ΍ϕ΍έϭ΍

ΔΟίΎσΔϳήΑ˯ΎΑΪϨϫ

ΔΟίΎσϝΩήΨϟ΍ϕ΍έϭ΍

΢ϠϤϣ˯ΎϤΑϲϠϐϣϡϭήθϣ ΝίΎσˬ˯ΎΑΪϨϫβϳήγ ΢ϠϤϣ˯ΎϣϲϓΔϴϠϐϣΔΒϠΣ

ΥϮΒτϣϭΐϠόϣϡϭήθϣ ϩέάϟ΍ΖϳΰΑϲϠϘϣϡϭήθϣ

ϲΑήόϟ΍Ϣγϻ΍

ήϔλϻ΍ϭήϤΣϻ΍

΢ϠϤϣ˯ΎϣϲϓϲϠϐϣέΰΟ ΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΎσΎτΑ ϲΑήόϟ΍Ϣγϻ΍

(

΢ϠϤϣ˯ΎϣϲϓΔϴϠϐϣ˯ΎΑΪϨϫ ΢ϠϤϣ˯ΎϣϲϓϲϠϐϣβϓήϛ Arabic Name Arabic

΢ϠϤϣ˯ΎϣϲϓϲϠϐϣϑϮϔϠϣ Arabic Name Arabic

΢ϠϤϣήϴϏ˯ΎϣϲϓϲϠϐϣέΰΟ ΢ϠϤϣήϴϏ˯Ύϣϲϓ

΢ϠϤϣήϴϏ˯ΎϣϲϓϲϠϐϣϑϮϔϠϣ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 1 PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

˯΍άϐϟ΍ Fo heated, drained

, re

boiled in salted water in salted boiled boiled water in salted boiled water in unsalted boiled mashed boiled in salted water in salted boiled

oil in corn fried - ˰ raw leaves, Mustard - - - - canned boiled in salted wate in salted boiled water in unsalted boiled water in salted boiled water in unsalted boiled water in salted boiled water in salted boiled raw leaves, Fenugreek bulbs Garlic leaves Grape raw Lettuce, Mint, raw Mixed vegetebles,boiled Mushrooms, common, raw ˰ ˰ raw cress, and Mustard raw Okra, Potatoes,flesh Olive, black

------Cabbage, raw, Cabbage, old, raw Carrots, orange red & Carrot Cauliflower raw Celery, swiss Chard raw Chicory, Chives Coriander white fresh Corn, Cucumber Dandelion greens Eggplant raw Fennel,

Ϣϗέ

No.

4.38 4.39 4.40 4.41 4.42 4.43 4.44 4.45 4.46 4.47 4.48 4.49 4.50 4.51 4.52 4.53 4.54 4.55 4.56 4.57

Ϣϗέ ϞδϠδΘϟ΍

No.

4.18 4.19 4.20 4.21 4.22 4.23 4.24 4.25 4.26 4.27 4.28 4.29 4.30 4.31 4.32 4.33 4.34 4.35 4.36 4.37

ϞδϠδΘϟ΍

28 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

11 35 97 19 65 42 13 11 12 13 27 31 28 77 72 72 140 157 104 207 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϴϫϮΑήϛ ϢΟ Tr 1.5 4.8 2.2 7.9 6.6 0.4 0.4 0.3 0.4 3.6 3.0 2.7 1.1 ( 28.2 15.6 18.0 17.0 17.0 15.5 Ε΍έΪ

Carbohydrate

)

g N N N ϢΟ 2.3 1.1 2.6 0.7 1.3 1.1 1.1 1.5 1.3 1.1 4.0 3.6 1.4 1.2 1.2 1.1 1.5 ( ϑΎϴϟ΍ Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 1.4 1.5 0.7 1.8 2.8 ( Ash ϥΩΎόϣ

)

g ϢΟ 0.2 0.2 0.2 1.0 0.2 1.3 0.5 0.5 0.3 0.4 0.6 0.3 1.0 0.9 0.1 0.1 0.1 4.3 Fat ( 16.2 21.0 ϥϮϫΩ

00g EDIBLE PORTION

)

g ϢΟ 0.9 4.6 5.3 3.8 1.3 4.0 3. 1.8 1.8 2.4 2.1 1.6 2.5 2.8 2.5 2.2 1.8 1.8 1.8 1.8 ( ϦϴΗϭήΑ Protein

)

g ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ϢΟ ˯Ύϣ ( 94.4 87.6 63.8 75.5 94.9 83.7 85.8 92.6 92.7 74.8 91.4 95.3 91.3 86.6 87.9 78.9 80.3 80.3 77.6 71.8 ) Water

ϞϜϟ

˺˹˹

ίΎσϡϮΛ

Ν ΝίΎσβΧ ΩϮγ΍ϥϮΘϳί ΝίΎσωΎϨόϧ ΔΟίΎσΔϴϣΎΑ

ΔϗϮϠδϣΎσΎτΑ ϪϗϮϠδϣΔϴϣΎΑ

ΔγϭήϬϣΎσΎτΑ ήθϗϥϭΪΑΎσΎτΑ ΝίΎσϝΩήΨϟ΍ΐϟ ΝίΎσΐϨόϟ΍ϕέϭ ΔϗϮϠδϣΕ΍ϭήπΧ

ΝίΎσϱΩΎϋϡϭήθϣ ΔΟίΎσΔΒϠΤϟ΍ϕ΍έϭ΍

ΔΟίΎσϝΩήΨϟ΍ϕ΍έϭ΍

΢ϠϤϣ˯ΎϤΑϲϠϐϣϡϭήθϣ ΢ϠϤϣ˯ΎϣϲϓΔϴϠϐϣΔΒϠΣ

ΥϮΒτϣϭΐϠόϣϡϭήθϣ ϩέάϟ΍ΖϳΰΑϲϠϘϣϡϭήθϣ ϲΑήόϟ΍Ϣγϻ΍

΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΎσΎτΑ

Arabic Name Arabic

΢ϠϤϣήϴϏ˯Ύϣϲϓ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

PROXIMATE COMPOSITION OF FOODS PER 1 PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

heated, drained

, re boiled in salted water in salted boiled boiled water in salted boiled water in unsalted boiled mashed boiled in salted water in salted boiled

oil in corn fried - ˰ raw leaves, Mustard - - - - canned raw leaves, Fenugreek bulbs Garlic leaves Grape raw Lettuce, Mint, raw Mixed vegetebles,boiled Mushrooms, common, raw ˰ ˰ raw cress, and Mustard raw Okra, Potatoes,flesh Olive, black

Ϣϗέ No. 4.38 4.39 4.40 4.41 4.42 4.43 4.44 4.45 4.46 4.47 4.48 4.49 4.50 4.51 4.52 4.53 4.54 4.55 4.56 4.57

ϞδϠδΘϟ΍

29 FOOD COMPOSITON TABLES

) )

33 19 19 21 19 31 82 84 72 25 68 29 41 36 24 50 83 79 30 29 81 39 13 32 25 19 29 123 144 164 313 546 328 Γήόγ Γήόγ Kcal Kcal ( ( Energy Energy Δϳέ΍ήΣϪϗΎσ Δϳέ΍ήΣϪϗΎσ

ate

)

) g

ϢΟ

3.5 0.8 0.8 0.5 0.8 5.9 4.0 4.9

(

20.1 27.7 20.5 11.3 12.9 g ϢΟ 2.8 7.3 7.9 4.9 7.2 5.1 4.2 7.5 2.1 3.8 4.0 4.1 5.0 ( 14.1 68.6 11.3 10.0 49.3 75.6 17.5 Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ

Carbohydr

Carbohydrate

)

) g

ϢΟ

0.7 2.1 2.1 2.1 1.6 0.7 1.0 0.9 2.3 2.9 0.6 2.8 0.8

(

ϑΎϴϟ΍ g ϢΟ Fibre 1.2 1.0 1.4 3.1 1.2 1.8 4.7 4.5 1.7 1.4 4.9 5.7 0.4 0.7 1.1 0.9 0.6 0.8 0.7

( ϑΎϴϟ΍ 12.1 Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ) g

ϢΟ

1.8 0.6 0.6 0.9 2.7 0.5 0.8

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ (

Ash g ϥΩΎόϣ

ϢΟ

5.8 0.4 1.8 0.6 0.5 1.0 0.6 1.4 1.6 0.8 0.8 ( Ash ϥΩΎόϣ

ΔϳάϏϷ΍ΐϴϛήΗ )

) g

ϢΟ

0.4 0.8 0.8 0.8 0.5 0.2 0.1 0.3 0.3 0.4 0.3 0.2 0.2

Fat (

ϥϮϫΩ

g ϢΟ

0.2 0.2 1.7 0.2 0.6 1.5 1.6 0.3 0.2 0.9 0.1 0.2 0.3 0.4 0.4 0.1 0.1 Fat ( ϥϮϫΩ 13.5 11.2 37.6

)

) g

ϢΟ

2.8 2.2 2.2 3.1 2.8 0.6 1.5 1.3 1.1 2.8 0.8 4.5 0.8

(

g ϦϴΗϭήΑ ϢΟ 1.5 1.5 1.2 2.3 0.9 3.7 6.9 6.7 1.5 1.1 5.6 9.1 1.8 1.0 0.6 2.0 2.7 1.1 1.2 ( 10.2 Protein ϦϴΗϭήΑ

Protein

)

) g

ϢΟ ˯Ύϣ

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍Ϧϣ ( .9

90.8 91.8 91.8 91.6 91.8 92.0 77.8 68.9 74.7 79.9 93.8 71.9 92.5 g ϢΟ ) ˯Ύϣ ) 4.5 1 7.6 Water ( 75.2 89.6 89.0 65.7 90.6 84.9 74.6 75.6 90.8 92.6 79.2 90.0 94.9 91.5 91.3 93.9 93.2

Water

ϞϜϟ ϞϜϟ

˺˹˹ ˺˹˹

ΔϠΟέ ϦϴτϘϳ )

) ϘϣϞμΑ ϮϠΣϞϔϠϓ έΎΣϞϔϠϓ ϲϔϴλωήϗ ΔΟίΎσΖϔϟ

ΓϮϠΣΎσΎτΑ ΝίΎσήΘϋί ΔϠϘΑ ήϤΣ΍ϞΠϓ ) ϞϠΨϣϞμΑ ϞΠϔϟ΍έάΟ ξϴΑ΍ϞΠϓ (

ΝίΎσϞμΑ

)

ήΑϮΑ ΔΟίΎσˬΦϧΎΒγ ΔΟίΎσϢσΎϤσ ) ήπΧ΍ϞμΑ )

ΔΟίΎσΔϠγΎΑ ˯ΎπϴΑΎσΎτΑ (

ήπΧ΍ϥϮΘϳί ϒϔΠϣϞμΑ ΎσΎτΒϟ΍ϖ΋Ύϗέ ϢσΎϤτϟ΍ϥϮΠόϣ ΎσΎτΒϟ΍ϦϴΤσ ΝίΎσβϧϭΪϘΑ

ϝ΍ΪϨϓ

ΝίΎσήϜδϟ΍ΐμϗ (

Ϊϳϭέ

ΓΎϔμϣϭΔΒϠόϣΦϧΎΒγ

(

ΔϗϮϠδϣϭΔΠϠΜϣΦϧΎΒγ

ϩέάϟ΍ΖϳΰΑϲϠ ϲΑήόϟ΍Ϣγϻ΍ Ϊϳϭήϟ΍α΍έ ΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΦϧΎΒγ ϲΑήόϟ΍Ϣγϻ΍ ϠϤϣ˯ΎϣϲϓϕϮϠδϣϦϴτϘϳ ( Arabic Name Arabic

΢ϠϤϣ˯ΎϤΑΔϴϠϐϣΓϮϠΣΎσΎτΑ

΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΔϠγΎΑ ϕ΍έϭϷ΍ˬΪϳϭέ ΢ ( Arabic Name Arabic

΢ϠϤϣήϴϏ˯ΎϣϲϓΔϗϮϠδϣΦϧΎΒγ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

˯΍άϐϟ΍

Food

drained

hite

Leaves, raw Leaves,

d in salted water d in salted

nip boile water in unsalted boiled in unsalted boiled frozen, canned, water in salted boiled

- - - - - fried in corn oil fried raw dried, drained pickled, water in unsalted boiled water in salted boiled Root, raw Spinach summerSquash, (root, beet raw) Sugar potato Sweet Thyme Tomato puree Tomato Tur

------Olive, green immature Onion, green, Onions, raw Parsley,raw, raw Peas, hot Pepper, sweet Pepper, Potato crisps Potato flour Potato, white Pumpkin common Purslane, Radish, Radish, w

86 Ϣϗέ

No.

4.78 4.79 4.80 4.81 4.82 4.83 4.84 4.85 4. 4.87 4.88 4.89 4.90

Ϣϗέ ϞδϠδΘϟ΍ No. 4.58 4.59 4.60 4.61 4.62 4.63 4.64 4.65 4.66 4.67 4.68 4.69 4.70 4.71 4.72 4.73 4.74 4.75 4.76 4.77

ϞδϠδΘϟ΍

30 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

33 19 19 21 19 31 82 84 72 25 68 29 123 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

ate

)

g ϢΟ 3.5 0.8 0.8 0.5 0.8 5.9 4.0 4.9 ( 20.1 27.7 20.5 11.3 12.9 Ε΍έΪϴϫϮΑήϛ

Carbohydr

)

g ϢΟ 0.7 2.1 2.1 2.1 1.6 0.7 1.0 0.9 2.3 2.9 0.6 2.8 0.8 ( ϑΎϴϟ΍ Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ g ϢΟ 1.8 0.6 0.6 0.9 2.7 0.5 0.8 ( Ash ϥΩΎόϣ

)

g ϢΟ 0.4 0.8 0.8 0.8 0.5 0.2 0.1 0.3 0.3 0.4 0.3 0.2 0.2 Fat ( ϥϮϫΩ

)

g ϢΟ 2.8 2.2 2.2 3.1 2.8 0.6 1.5 1.3 1.1 2.8 0.8 4.5 0.8 ( ϦϴΗϭήΑ Protein

)

g ϢΟ ˯Ύϣ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ (

90.8 91.8 91.8 91.6 91.8 92.0 77.8 68.9 74.7 79.9 93.8 71.9 92.5 ) Water

ϞϜϟ ˺˹˹

ϲϔϴλωήϗ ΔΟίΎσΖϔϟ ΓϮϠΣΎσΎτΑ ΝίΎσήΘϋί )

ΔΟίΎσˬΦϧΎΒγ ΔΟίΎσϢσΎϤσ

ϢσΎϤτϟ΍ϥϮΠόϣ

ϝ΍ΪϨϓ

ΝίΎσήϜδϟ΍ΐμϗ (

ΓΎϔμϣϭΔΒϠόϣΦϧΎΒγ ΔϗϮϠδϣϭΔΠϠΜϣΦϧΎΒγ

ϲΑήόϟ΍Ϣγϻ΍ ΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΦϧΎΒγ Arabic Name Arabic ΢ϠϤϣ˯ΎϤΑΔϴϠϐϣΓϮϠΣΎσΎτΑ

΢ϠϤϣήϴϏ˯ΎϣϲϓΔϗϮϠδϣΦϧΎΒγ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ Food

drained

d in salted water d in salted

nip boile water in unsalted boiled in unsalted boiled frozen, canned, water in salted boiled

- - - - - Spinach summerSquash, (root, beet raw) Sugar potato Sweet Thyme Tomato puree Tomato Tur

86 Ϣϗέ No.

4.78 4.79 4.80 4.81 4.82 4.83 4.84 4.85 4. 4.87 4.88 4.89 4.90

ϞδϠδΘϟ΍

31 FOOD COMPOSITON TABLES

)

) 22

gy 247 612 229 621 596 611 170 444 350 650 583 607 481 623 564 589

Γήόγ Kcal

(

Energy 68 Δϳέ΍ήΣϪϗΎσ 331 329 360 375 332 365 343 366 Γήόγ

Kcal ( Ener

Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 6.9 2.5 7.0 5.9 4.9 6.0 9.9 7.9 ( 52.8 22.3 18.8 36.6 13.0 31.5 13.1 12.5 10.3 Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate

g ϢΟ ( 53.7 55.9 11.6 56.7 58.5 57.2 46.7 59.0 62.7

Ε΍έΪϴϫϮΑήϛ

)

N N

ϢΟ Tr Carbohydrate 5.0 7.4 2.7 7.5 1.3 3.2 4.1 3.6 6.5 6.0 4 5.4 6.2 6.4 ( ϑΎϴϟ΍ Fibre

) )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰˰ g g ϢΟ ϢΟ 5.9 4.3 3.4 3.4 4.5 7.2 0.7 3.9 1.1 2.4 1.0 ( ( ϑΎϴϟ΍ Ash ϥΩΎόϣ

Fibre

)

ϢΟ g 2.6 2.7 0.3 ϢΟ Fat ( 3.0 3.6 1.0 3.0 2.5 3.4 3.3 2.1 3.4 55.8 20.6 56.7 46.9 50.9 41.6 34.7 63.5 47.7 54.1 34.1 53.7 46.1 49.8 ϥϮϫΩ ( Ash

ϥΩΎόϣ

)

ϢΟ g 1.8 1.6 0.3 6.2 5.4 1.2 5.2 0.7 1.9 Fat ϢΟ ( ϥϮϫΩ 3.0 7.8 2.0 4.5 4.0 0.3 ( 21.1 21.2 21.2 20.5 14.1 28.5 22.9 14.1 22.6 25.6 25.5 ϦϴΗϭήΑ

Protein

)

) g

ϢΟ

4.8

(

25.0 22.6 19.2 19.7 23.1 29.0 25.1 20.5 g ϦϴΗϭήΑ ϢΟ ˯Ύϣ 4.2 1.5 2.6 5.9 2.4 4.6 6.1 2.5 8.2 1.1 6.3 1.8

( 35.5 51.7 36.3 53.9 92.2 Protein Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ )

)

) ϞϜϟ ϞϜϟ

ίϮϟ ϕΪϨΑ ρϮϠΑ

ϭίΎϛ

)

g ϢΟ ˯ΎϨΘδϛ ˯Ύϣ 8.6 7.6 (

10.6 12.0 82.5 11.5 10.5 10.6 12.4

Water ˺˹˹ ˺˹˹

ΪϨϬϟ΍ίϮΟ

ϥ΍άϴΑ ( ΓήθϘϟΎΑίϮϟ

ΦϴτΒϟ΍έϭάΑ κϤΤϣίϮϟ ϲϧ΍ΩϮγϝϮϓ

ΪϨϬϟ΍ίϮΟϢϳήϛ ϪϋϮϨϣΕ΍ήδϜϣ ΪϨϬϟ΍ίϮΟΐϴϠΣ

έϭάΒϟ΍ϭΕ΍ήδϜϤϟ΍

εΎϣ

ΎϴΑϮϟ ϪΒϠΣ

) ) κϤΤϣϲϧ΍ΩϮγϝϮϓ ΢ϠϤϟΎΑκϤΤϣϭίΎϛ

κϤΣ

) ΕΎϴϟϮϘΒϟ΍

ϯΪϠΑΎϴΑϮϟ

ϪΑϮϟ ϪϔηΎϧΎϴΑϮϟ ϒηΎϧϝϮϓ (

)

ΏϮΒΣ

ΐϴΑΰϟ΍ϊϣϪϋϮϨϣΕ΍ήδϜϣ ϲΨϧ ϲΑήόϟ΍Ϣγϻ΍

έϮθϘϣαΪϋ ϪϤϋΎϨϟ΍ϲϧ΍ΩϮδϟ΍ϝϮϔϟ΍ΓΪΑί (

(

κϤΤϟ΍ϦϴΤσ Arabic Name Arabic

˯ϼϗΎΑ ϲΑήόϟ΍Ϣγϻ΍ ( Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

dry

˯΍άϐϟ΍ Food

˯΍άϐϟ΍

Food

and salted and eyed beans

a, flour a,

weighed with shells weighed toasted toasted roasted dry

- - - - LEGUMES broad (horse) Beans, (Common)French Beans, Blacked Chickpea Chickpe Cowpea seeds Fenugreek peeled Lentils, beans seed, raw Mung NUTS & SEEDS Acorn Almonds nuts Cashew Chestnuts Coconut cream Coconut milkCoconut Hazelnuts Melon seeds Mixed nuts Mixed raisins nuts & smooth butter, Peanut plain Peanuts,

5 6 Ϣϗέ Ϣϗέ 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 No. No 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.17

ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

32 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

22 247 612 229 621 596 611 170 444 350 650 583 607 481 623 564 589 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 6.9 2.5 7.0 5.9 4.9 6.0 9.9 7.9 ( 52.8 22.3 18.8 36.6 13.0 31.5 13.1 12.5 10.3 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

g N N ϢΟ Tr 5.0 7.4 2.7 7.5 1.3 3.2 4.1 3.6 6.5 6.0 4 5.4 6.2 6.4 ( ϑΎϴϟ΍ Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 1.1 2.4 1.0 ( Ash ϥΩΎόϣ

)

g ϢΟ 2.6 2.7 0.3 Fat ( 55.8 20.6 56.7 46.9 50.9 41.6 34.7 63.5 47.7 54.1 34.1 53.7 46.1 49.8 ϥϮϫΩ

)

g ϢΟ 3.0 7.8 2.0 4.5 4.0 0.3 ( 21.1 21.2 21.2 20.5 14.1 28.5 22.9 14.1 22.6 25.6 25.5 ϦϴΗϭήΑ Protein

)

g ϢΟ ˯Ύϣ 4.2 1.5 2.6 5.9 2.4 4.6 6.1 2.5 8.2 1.1 6.3 1.8 ( 35.5 51.7 36.3 53.9 92.2 Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

ϞϜϟ ίϮϟ ϕΪϨΑ ρϮϠΑ ϭίΎϛ ) ˯ΎϨΘδϛ

˺˹˹

ΪϨϬϟ΍ίϮΟ

ϥ΍άϴΑ ( ΓήθϘϟΎΑίϮϟ

ΦϴτΒϟ΍έϭάΑ κϤΤϣίϮϟ ϲϧ΍ΩϮγϝϮϓ

ΪϨϬϟ΍ίϮΟϢϳήϛ ϪϋϮϨϣΕ΍ήδϜϣ ΪϨϬϟ΍ίϮΟΐϴϠΣ έϭάΒϟ΍ϭΕ΍ήδϜϤϟ΍

κϤΤϣϲϧ΍ΩϮγϝϮϓ ΢ϠϤϟΎΑκϤΤϣϭίΎϛ

ΐϴΑΰϟ΍ϊϣϪϋϮϨϣΕ΍ήδϜϣ ϲΑήόϟ΍Ϣγϻ΍ ϪϤϋΎϨϟ΍ϲϧ΍ΩϮδϟ΍ϝϮϔϟ΍ΓΪΑί Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food

and salted and

weighed with shells weighed toasted toasted roasted dry

- - - - NUTS & SEEDS Acorn Almonds nuts Cashew Chestnuts Coconut cream Coconut milkCoconut Hazelnuts Melon seeds Mixed nuts Mixed raisins nuts & smooth butter, Peanut plain Peanuts,

6 Ϣϗέ 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 No 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.17

ϞδϠδΘϟ΍

33 FOOD COMPOSITON TABLES

)

˰˰ ˰˰ 602 617 637 601 569 402 645 598 581 602 688 580 Γήόγ 6.0 3.0 1.0 3.0 0.0 0.0 0.0 Kcal mg ϢΠϠϣ ( (

Energy ΝϦϴϣΎΘϴϓ Δϳέ΍ήΣϪϗΎσ Vitamin C Vitamin

)

˰˰ ˰˰

2.5 2.1 1.7 1.9 1.5 2.6 1.6

mg ϢΠϠϣ

) ϦϴγΎϴϧ (

Niacin

g ϢΟ 7.1 2.4 8.2 0.9 3.3 9.4

( 15.5 15.2 64.4 17.6 18.6 19.3

Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate

˰˰ ˰˰ mg ϢΠϠϣ 0.30 0.19 0.16 0.20 0.30 0.20 0.18 ( ION

ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins

ϦϴϓϼϓϮΒϳέ

)

Riboflavin

˰ ˰

ϢΟ 6.0 0.7 1.9 6.1 5.3 7.9 6.0 6.2 3.5 2.7 ( ϑΎϴϟ΍

Fibre

)

˰˰ ˰˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ mg

ϢΠϠϣ g 0.53 0.54 0.46 0.90 0.40 0.45 0.28 ϢΟ ϦϴϣΎϴΛ ( 4.7 2.7 1.8 4.6 3.8

( Ash ϥΩΎόϣ

Thiamin

) )

g ϢΟ

6.9 Fat

( ϥϮϫΩ 53.0 51.0 53.8 55.4 45.6 55.0 58.0 47.5 49.2 68.5 45.7

˰˰ 0 0 0 0 0 0 0 0 µg

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol (

)

) g ΗϭήΑ

ϢΟ (

24.5 35.2 20.0 17.9 24.4 20.7 20.0 18.2 19.8 20.5 14.7 32.3

Ϧϴ ˰˰ Protein 6.0 7.6 0.5 7.3 7.0 4.8 4.9 mg ΪϳΪΣ ϢΠϠϣ 22.0 Iron (

)

ϢΟ ˯Ύϣ ) 1.9 6.0 6.1 2.1 5.6 6.2 2.8 4.6 4.4 1.0 2.8 6.1

(

Water

˰˰ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ 86 ) mg 374 247 324 420 186 293 27 ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ϢΠϠϣ (

έϮϔγϮϓ )

ϓ ϞϜϟ

Minerals Phosphorus ίϮΟ ϞϜϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ήΑϮϨλ ˺˹˹

ΎΒϋέϭάΑ ˺˹˹

ΦϴτΑέϭάΑ )

ϲΒϠΣϖΘδ ϢδϤδϟ΍ΐΣ

) )

ϦϴτϘϴϟ΍έϭάΑ

˰˰

77 86 52 77 69 κϤΤϣκϤΣ mg 134 180 151 ϢΠϠϣ ΢ϠϤϣϲΒϠΣϖΘδϓ ) ( βϤθϟ΍Ω

ϡϮϴδϟΎϛ ϚΘδΑ βϤθϟ΍ΩΎΒϋέϭάΑ ) ( ) Calcium

ϲϗέΐΣ

(

ήΑϮΒϟ΍ΐΣ εΎϣ ϲΑήόϟ΍Ϣγϻ΍ ( ΢ϠϤϣϭκϤΤϣϲΒϠΣϖΘδϓ ΎϴΑϮϟ ΢ϠϤϣϭκϤΤϣϲϧ΍ΩϮγϝϮϓ ϪΒϠΣ ) ) κϤΤϣϲΨϧ E COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER E COMPOSITION FOODS OF κϤΣ Arabic Name Arabic

ϲδϤηΐΣ ( )

Ϣγϻ΍ ( ΕΎϴϟϮϘΒϟ΍

ϯΪϠΑΎϴΑϮϟ

ϪΑϮϟ ϪϔηΎϧΎϴΑϮϟ

ϒηΎϧϝϮϓ (

) ΏϮΒΣ

ϲΨϧ

έϮθϘϣαΪϋ ΔΤϠϤϣϭΔμϤΤϣ (

(

κϤΤϟ΍ϦϴΤσ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ϲΑήόϟ΍ (

˯ϼϗΎΑ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ( Arabic Name Arabic

PROXIMAT

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORT MINERAL

˯΍άϐϟ΍ ˯΍άϐϟ΍ Food Food

eyed beans

roasted and salted and roasted toasted

LEGUMES broad (horse) dry Beans, (Common)French Beans, Blacked Chickpea flo Chickpea, Cowpea seeds Fenugreek peeled Lentils, beans seed, raw Mung - - Pine nuts nutsPistachio salted nuts,Pistachio roated Pumpkin seeds peas Rosted chick nuts pistachio Salted seeds Sesame seeds Sunflower Walnuts seeds Watermelon

Ϣϗέ 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 No. Ϣϗέ No.

6.18 6.19 6.20 6.21 6.22 6.23 6.24 6.25 6.26 6.27 6.28 6.29 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

34 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰˰ ˰˰ 602 617 637 601 569 402 645 598 581 602 688 580 Γήόγ 6.0 3.0 1.0 3.0 0.0 0.0 0.0 Kcal mg ϢΠϠϣ ( (

Energy ΝϦϴϣΎΘϴϓ Δϳέ΍ήΣϪϗΎσ Vitamin C Vitamin

)

˰˰ ˰˰

2.5 2.1 1.7 1.9 1.5 2.6 1.6

mg ϢΠϠϣ

) ϦϴγΎϴϧ (

Niacin

g ϢΟ 7.1 2.4 8.2 0.9 3.3 9.4

( 15.5 15.2 64.4 17.6 18.6 19.3

Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate

˰˰ ˰˰ mg ϢΠϠϣ 0.30 0.19 0.16 0.20 0.30 0.20 0.18 ( ION

ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins

ϦϴϓϼϓϮΒϳέ

)

Riboflavin

˰ ˰ g

ϢΟ 6.0 0.7 1.9 6.1 5.3 7.9 6.0 6.2 3.5 2.7 ( ϑΎϴϟ΍

Fibre

)

˰˰ ˰˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ mg

ϢΠϠϣ g 0.53 0.54 0.46 0.90 0.40 0.45 0.28 ϢΟ ϦϴϣΎϴΛ ( 4.7 2.7 1.8 4.6 3.8

( Ash ϥΩΎόϣ

Thiamin

) )

g ϢΟ

6.9 Fat

( ϥϮϫΩ 53.0 51.0 53.8 55.4 45.6 55.0 58.0 47.5 49.2 68.5 45.7

˰˰ 0 0 0 0 0 0 0 0 µg

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol (

)

) g ΗϭήΑ

ϢΟ (

24.5 35.2 20.0 17.9 24.4 20.7 20.0 18.2 19.8 20.5 14.7 32.3

Ϧϴ ˰˰ Protein 6.0 7.6 0.5 7.3 7.0 4.8 4.9 mg ΪϳΪΣ ϢΠϠϣ 22.0 Iron (

)

ϢΟ ˯Ύϣ ) 1.9 6.0 6.1 2.1 5.6 6.2 2.8 4.6 4.4 1.0 2.8 6.1

(

Water

έϮϔγϮϓ )

ϓ ϞϜϟ

Minerals Phosphorus ίϮΟ ϞϜϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ήΑϮϨλ ˺˹˹

ΎΒϋέϭάΑ ˺˹˹

ΦϴτΑέϭάΑ )

ϲΒϠΣϖΘδ ϢδϤδϟ΍ΐΣ

) )

ϦϴτϘϴϟ΍έϭάΑ

˰˰

77 86 52 77 69 κϤΤϣκϤΣ mg 134 180 151 ϢΠϠϣ ΢ϠϤϣϲΒϠΣϖΘδϓ ) ( βϤθϟ΍Ω

ϡϮϴδϟΎϛ ϚΘδΑ βϤθϟ΍ΩΎΒϋέϭάΑ ) ( ) Calcium

ϲϗέΐΣ

(

ϲδϤηΐΣ ( )

Ϣγϻ΍ ( ΕΎϴϟϮϘΒϟ΍

ϯΪϠΑΎϴΑϮϟ

ϪΑϮϟ ϪϔηΎϧΎϴΑϮϟ

ϒηΎϧϝϮϓ (

) ΏϮΒΣ

ϲΨϧ

έϮθϘϣαΪϋ ΔΤϠϤϣϭΔμϤΤϣ (

(

κϤΤϟ΍ϦϴΤσ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ϲΑήόϟ΍ (

˯ϼϗΎΑ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ( Arabic Name Arabic

PROXIMAT

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORT MINERAL

˯΍άϐϟ΍ ˯΍άϐϟ΍ Food Food

eyed beans

roasted and salted and roasted toasted

Ϣϗέ 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 No. Ϣϗέ No.

6.18 6.19 6.20 6.21 6.22 6.23 6.24 6.25 6.26 6.27 6.28 6.29 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

35 FOOD COMPOSITON TABLES ȱ ȱ ȱ Ǽ Ǽ ȱ ȱ

ȱ a

ȱ ˰ ˰

0 Tr Tr Tr

0.0 0.0 0.0 0.0 0.0 0.0 1.0 3.0 2.0 0.0 0.0 0.0 0.0 0.0 0.0 1.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ϢΠϠϣ ϢΠϠϣ ǻ

ǻ ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ ȱ

ȱ ȱ ȱ

)

˰ ˰ 2.0 3.1 1.1 2.6 1.2 1.3 0.5 0.8 0.9 0.1 1.1 2.1 9.9 5.5 mg ϢΠϠϣ N 12.5 13.8 13.1 9.8 1.5 1.7 1.7 5.0 4.1 1.2 2.0 ϦϴγΎϴϧ mg ( ϢΠϠϣ 13.6 Niacin ϦϴγΎϴϧ (

Niacin

)

Θϴϔϟ΍ )

Tr ˰ ˰ mg ϢΠϠϣ N 0.04 0.75 0.28 0.57 0.19 0.16 0.02 0.10 0.06 0.16 0.15 0.22 0.11 0.09 0.10 0.13 mg ( ϢΠϠϣ 0.10 0.26 0.24 0.23 0.32 0.17 0.19 0.14 0.16

( ΕΎϨϴϣΎ ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ

Vitamins Vitamins ϦϴϓϼϓϮΒϳέ Riboflavin

Riboflavin

)

˰ ˰ mg ϢΠϠϣ N 0.17 0.21 0.08 0.13 0.63 0.41 0.14 0.05 0.03 0.03 0.43 0.17 0.22 0.59 0. 1.14 0.18 ϦϴϣΎϴΛ mg ( ϢΠϠϣ 0.18 0.77 0.80 0.70 0.23 0.93 1.60 0.40 0.22 ϦϴϣΎϴΛ

( Thiamin

Thiamin

)

0 0 0 5 0 0 0 0 0 0 0 0 0 0 0 0

˰ ˰ ϭήϜϴϣ µg 0 2 8 0 0 0 0 0 0 0 µg

΃ϦϴϣΎΘϴϓ ϢΟ

Retinol ΔϳάϏϷ΍ΐϴϛήΗ ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

1.3 3.0 1.1 3.1 5.0 6.2 0.9 1.7 2.3 0.1 3.2 7.6 2.1 2.3 2.1 2.5 2.1 mg ΪϳΪΣ ϢΠϠϣ Iron 1.3 4.4 3.0 5.1 5.9 6.4 6.6 2.9 8.5 mg ( ΪϳΪΣ ϢΠϠϣ

14.0 10.0 10.4 Iron (

)

74 30 mg 242 550 200 560 450 510 240 120 300 690 430 310 330 430 420 ϢΠϠϣ ( mg 410 515 508 420 850 305 437 720 640 660 380 ϢΠϠϣ έϮϔγϮϓ 1000 ( έϮϔγϮϓ

Phosphorus Minerals

Phosphorus Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍Ϧϣ )

)

46 89 50 35 46 10 11 29 71 78 84 37 60 52 mg 240 240 140 ϢΠϠϣ 37 14 39 88 94 50 ϞϜϟ ϞϜϟ mg ( 140 110 131 670 110 110 ϢΠϠϣ ϡϮϴδϟΎϛ ( ϡϮϴδϟΎϛ Calcium

Calcium

˺˹˹ ˺˹˹

ίϮϟ ϕΪϨΑ ρϮϠΑ ϭίΎϛ )

ίϮΟ ΍έϭάΑ ˯ΎϨΘδϛ

ήΑϮϨλ

ΪϨϬϟ΍ίϮΟ ϥ΍άϴΑ

(

ΦϴτΒϟ έϮθϘϟΎΑίϮϟ κϤΤϣίϮϟ ΦϴτΑέϭάΑ ϲϧ΍ΩϮγϝϮϓ

ϲΒϠΣϖΘδϓ ϢδϤδϟ΍ΐΣ ϟ΍ΩΎΒϋέϭάΑ ) )

ϦϴτϘϴϟ΍έϭάΑ

ΪϨϬϟ΍ίϮΟϢϳήϛ ΪϨϬϟ΍ίϮΟΐϴϠΣ

κϤΤϣκϤΣ ΢ϠϤϣϲΒϠΣϖΘδϓ ) ΔϋϮϨϤϟ΍Ε΍ήδϜϤϟ΍

βϤθϟ΍ΩΎΒϋέϭάΑ έϭάΒϟ΍ϭΕ΍ήδϜϤϟ΍

ϚΘδΑ βϤθ

΢ϠϤϟΎΑκϤΤϣϭίΎϛ

( κϤΤϣϲϧ΍ΩϮγϝϮϓ

) )

ϲϗέΐΣ

( ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγϻ΍

ήΑϮΒϟ΍ΐΣ ΔϤϋΎϨϟ΍ϲϧ΍ΩϮδϟ΍ϝϮϔϟ΍ΓΪΑί Arabic Name Arabic

( ΢ϠϤϣϭκϤΤϣϲΒϠΣϖΘδϓ ΢ϠϤϣϭκϤΤϣϲϧ΍ΩϮγϝϮϓ Arabic Name Arabic ΐϴΑΰϟ΍ϊϣϪϋϮϨϤϟ΍Ε΍ήδϜϤϟ΍

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

κϤΤϣϲΨϧ ( (

ϲδϤηΐΣ (

(

ΔΤϠϤϣϭΔμϤΤϣ

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

weighed with shells weighed toasted salted and toasted roasted dry

roasted and salted and roasted toasted - - - -

ine nuts NUTS & SEEDS Acorn Almonds nuts Cashew Chestnuts Coconut cream Coconut milkCoconut Hazelnuts Melon seeds Mixed nuts Mixed raisins nuts & smooth butter, Peanut plain Peanuts,

- - P nutsPistachio salted nuts,Pistachio roated Pumpkin seeds peas Rosted chick nuts pistachio Salted seeds Sesame seeds Sunflower Walnuts seeds Watermelon

.8 6

Ϣϗέ 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6 6.9 No. 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.17 Ϣϗέ

No. 6.18 6.19 6.20 6.21 6.22 6.23 6.24 6.25 6.26 6.27 6.28 6.29 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

36 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ ȱ ȱ ȱ Ǽ Ǽ ȱ ȱ

ȱ a

ȱ ˰ ˰

0 Tr Tr Tr

0.0 0.0 0.0 0.0 0.0 0.0 1.0 3.0 2.0 0.0 0.0 0.0 0.0 0.0 0.0 1.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ϢΠϠϣ ϢΠϠϣ ǻ

ǻ ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ ȱ

ȱ ȱ ȱ

)

˰ ˰ 2.0 3.1 1.1 2.6 1.2 1.3 0.5 0.8 0.9 0.1 1.1 2.1 9.9 5.5 mg ϢΠϠϣ N 12.5 13.8 13.1 9.8 1.5 1.7 1.7 5.0 4.1 1.2 2.0 ϦϴγΎϴϧ mg ( ϢΠϠϣ 13.6 Niacin ϦϴγΎϴϧ (

Niacin

)

Θϴϔϟ΍ )

Tr ˰ ˰ mg ϢΠϠϣ N 0.04 0.75 0.28 0.57 0.19 0.16 0.02 0.10 0.06 0.16 0.15 0.22 0.11 0.09 0.10 0.13 mg ( ϢΠϠϣ 0.10 0.26 0.24 0.23 0.32 0.17 0.19 0.14 0.16

( ΕΎϨϴϣΎ ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ

Vitamins Vitamins ϦϴϓϼϓϮΒϳέ Riboflavin

Riboflavin

)

˰ ˰ mg ϢΠϠϣ N 0.17 0.21 0.08 0.13 0.63 0.41 0.14 0.05 0.03 0.03 0.43 0.17 0.22 0.59 0. 1.14 0.18 ϦϴϣΎϴΛ mg ( ϢΠϠϣ 0.18 0.77 0.80 0.70 0.23 0.93 1.60 0.40 0.22 ϦϴϣΎϴΛ

( Thiamin

Thiamin

)

0 0 0 5 0 0 0 0 0 0 0 0 0 0 0 0

˰ ˰ ϭήϜϴϣ µg 0 2 8 0 0 0 0 0 0 0 µg

΃ϦϴϣΎΘϴϓ ϢΟ

Retinol ΔϳάϏϷ΍ΐϴϛήΗ ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

1.3 3.0 1.1 3.1 5.0 6.2 0.9 1.7 2.3 0.1 3.2 7.6 2.1 2.3 2.1 2.5 2.1 mg ΪϳΪΣ ϢΠϠϣ Iron 1.3 4.4 3.0 5.1 5.9 6.4 6.6 2.9 8.5 mg ( ΪϳΪΣ ϢΠϠϣ

14.0 10.0 10.4 Iron (

)

74 30 mg 242 550 200 560 450 510 240 120 300 690 430 310 330 430 420 ϢΠϠϣ ( mg 410 515 508 420 850 305 437 720 640 660 380 ϢΠϠϣ έϮϔγϮϓ 1000 ( έϮϔγϮϓ

Phosphorus Minerals

Phosphorus Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍Ϧϣ )

)

46 89 50 35 46 10 11 29 71 78 84 37 60 52 mg 240 240 140 ϢΠϠϣ 37 14 39 88 94 50 ϞϜϟ ϞϜϟ mg ( 140 110 131 670 110 110 ϢΠϠϣ ϡϮϴδϟΎϛ ( ϡϮϴδϟΎϛ Calcium

Calcium

˺˹˹ ˺˹˹

ίϮϟ ϕΪϨΑ ρϮϠΑ ϭίΎϛ )

ίϮΟ ΍έϭάΑ ˯ΎϨΘδϛ

ήΑϮϨλ

ΪϨϬϟ΍ίϮΟ ϥ΍άϴΑ

(

ΦϴτΒϟ έϮθϘϟΎΑίϮϟ κϤΤϣίϮϟ ΦϴτΑέϭάΑ ϲϧ΍ΩϮγϝϮϓ

ϲΒϠΣϖΘδϓ ϢδϤδϟ΍ΐΣ ϟ΍ΩΎΒϋέϭάΑ ) )

ϦϴτϘϴϟ΍έϭάΑ

ΪϨϬϟ΍ίϮΟϢϳήϛ ΪϨϬϟ΍ίϮΟΐϴϠΣ

κϤΤϣκϤΣ ΢ϠϤϣϲΒϠΣϖΘδϓ ) ΔϋϮϨϤϟ΍Ε΍ήδϜϤϟ΍

βϤθϟ΍ΩΎΒϋέϭάΑ έϭάΒϟ΍ϭΕ΍ήδϜϤϟ΍

ϚΘδΑ βϤθ

΢ϠϤϟΎΑκϤΤϣϭίΎϛ

( κϤΤϣϲϧ΍ΩϮγϝϮϓ

) )

ϲϗέΐΣ

( ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγϻ΍

ήΑϮΒϟ΍ΐΣ ΔϤϋΎϨϟ΍ϲϧ΍ΩϮδϟ΍ϝϮϔϟ΍ΓΪΑί Arabic Name Arabic

( ΢ϠϤϣϭκϤΤϣϲΒϠΣϖΘδϓ ΢ϠϤϣϭκϤΤϣϲϧ΍ΩϮγϝϮϓ Arabic Name Arabic ΐϴΑΰϟ΍ϊϣϪϋϮϨϤϟ΍Ε΍ήδϜϤϟ΍

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

κϤΤϣϲΨϧ ( (

ϲδϤηΐΣ (

(

ΔΤϠϤϣϭΔμϤΤϣ

˯΍άϐϟ΍ Food

weighed with shells weighed toasted salted and toasted roasted dry

roasted and salted and roasted toasted - - - -

ine nuts NUTS & SEEDS Acorn Almonds nuts Cashew Chestnuts Coconut cream Coconut milkCoconut Hazelnuts Melon seeds Mixed nuts Mixed raisins nuts & smooth butter, Peanut plain Peanuts,

- - P nutsPistachio salted nuts,Pistachio roated Pumpkin seeds peas Rosted chick nuts pistachio Salted seeds Sesame seeds Sunflower Walnuts seeds Watermelon

.8 6

Ϣϗέ 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6 6.9 No. 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.17 Ϣϗέ

No. 6.18 6.19 6.20 6.21 6.22 6.23 6.24 6.25 6.26 6.27 6.28 6.29 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

37 FOOD COMPOSITON TABLES

)

81 95

106 213 308 139 269 137 201

Γήόγ Kcal 51 ( 298 268 121 107 101 140 198 253 199 122 355 111 159 348 157 162 Energy Γήόγ Kcal ( Δϳέ΍ήΣϪϗΎσ

Energy

Δϳέ΍ήΣϪϗΎσ

)

g 0

ϢΟ Tr

1.0 5.0 0.0 0.0 1.8 0.4

) ( 14.0

g 0 0 0 0 0 0 0 0 0 0 ϢΟ Tr 2.9 0.7 0.8 0.6 0.7 Ε΍έΪϴϫϮΑήϛ (

Carbohydrate Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

˰ ˰ ˰ ˰ ˰ ˰ g

ϢΟ 0.0 0.0 0.0

) ( ϑΎϴϟ΍

Fibre

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g 0 0 ϢΟ

( ϑΎϴϟ΍

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ g

ήΗ

ϢΟ

1.0 1.2 1.4 ) ( Ash ϥΩΎόϣ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 0.9 0.7 0.1 0.8 1.0 0.7 1.7 0.9

( Ash ϥΩΎόϣ

)

ϢΟ

3.8 4.2 2.4 5.8 1.8 Fat ) ( ϥϮϫΩ 11.0 26.8 10.5 15.4

g 0 ϢΟ 8.4 6.2 2.6 5.8 8.4 9.4 4.9 2.8 9.2 9.8

Fat ( 24.4 21.2 13.1 33.1 11.5 30.6 ϥϮϫΩ

)

ϢΟ

) ( 15.7 26.5 14.3 19.0 29.4 14.6 21.0 17.5 14.2

ϦϴΗϭήΑ

g Protein ϢΟ 9.8

( 18.4 17.9 11.8 19.3 20.5 26.3 28.6 29.1 19.6 14.2 21.5 12.8 10.9 16.0 18.4 16.8

ϦϴΗϭήΑ Protein

)

ϢΟ ˯Ύϣ ) (

77.8 61.3 51.5 70.4 46.1 82.0 72.0 77.5 69.4

Water g

ϢΟ ˯Ύϣ 4.81 ( 59.7 60.2 78.7 80.2 77.2 73.2 63.6 53.9 60.4 52.6 74.9 74.0 87.6 51.1 71.5 71.8 7 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛ Water ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) ) - - Δ΋έ

ϞϜϟ ϞϜϟ ϝΎΤσ

ΔΟίΎσ

˺˹˹

˺˹˹ ΐϧέϷ΍ϢΤϟ

ϑϭήΨϟ΍ΔϴϠϛ ϞϤΠϟ΍ϢΤϟ

ϲϠϘϣΝΎΟΩ ΰϋΎϤϟ΍ϢΤϟ ΝΎΟΪϟ΍ΪϠΟ ˬ ϻ΍ ΝίΎσΝΎΟΩ ϯϮθϣΝΎΟΩ ΝΎΟΪϟ΍ξϴΑ ϦϴΤτϟΎΑΔϴϠϘϣ ϕϮϠδϣΝΎΟΩ ξϴΒϟ΍νΎϴΑ ϑϭήΨϟ΍ΐϠϗ

ξϴΒϟ΍έΎϔλ

)

ήϤΣ΍ΝΎΟΩϢΤϟ

ΔϴϠϘϣˬϑϭήΨϟ΍ΓΪΒϛ ξϴΑ΍ΝΎΟΩϢΤϟ

ϡϭήϔϣϯήϘΑϢΤϟ ϕϮϠδϣϞΠόϟ΍Φϣ ΔΟίΎσ

΢Ϥϟ΍

(

ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγ

ϦϫΪϟ΍ςγϮΘϣϯήϘΑϢΤϟ Arabic Name Arabic

Arabic Name Arabic

ξϴΒϟ΍ϭϦΟ΍ϭΪϟ΍ϭϡϮΤϠϟ΍ ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍ϥΎδϟ

ϑϭήΨϟ΍ϭΝΎΟΪϟ΍ϭϞΠόϟ΍ΓΪΒϛ ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍Φϣ

ϦϫΪϟ΍ςγϮΘϣϥ΄πϟ΍ϭϑϭήΨϟ΍ϢΤϟ

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍ ˯΍άϐϟ΍ Food

Food

meat

fried raw fried floured

boiled - - -

sheep,raw Kidney mutton medium fat & Lamb sheep & chicken calf, Liver: Lungs Rabbit, Spleen sheep, calf,raw Tongue: - & EGG POULTRY MEAT, medium fat boneless, Beef, raw mince, Beef, calf sheep,raw & Brains, meat Camel raw Chicken, boiled Chicken, fried Chicken, roasted Chicken, red Chicken, skin Chicken, white Chicken, hens Egg, white Egg, Egg, yolk meat Goat raw lamb, Heart,

7 Ϣϗέ .15 No. Ϣϗέ 7.18 7.19 7.20 7.21 7.22 7.23 7.24 7.25 7.26 7.27 7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9 No. 7.10 7.11 7.12 7.13 7.14 7 7.16 7.17 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

38 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

81 95 106 213 308 139 269 137 201 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g 0 ϢΟ Tr 1.0 5.0 0.0 0.0 1.8 0.4 ( 14.0 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

˰ ˰ ˰ ˰ ˰ ˰ g ϢΟ 0.0 0.0 0.0

( ϑΎϴϟ΍

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ g ήΗ ϢΟ 1.0 1.2 1.4 ( Ash ϥΩΎόϣ

)

g ϢΟ 3.8 4.2 2.4 5.8 1.8 Fat ( ϥϮϫΩ 11.0 26.8 10.5 15.4

)

g ϢΟ ( 15.7 26.5 14.3 19.0 29.4 14.6 21.0 17.5 14.2 ϦϴΗϭήΑ Protein

)

g ϢΟ ˯Ύϣ (

77.8 61.3 51.5 70.4 46.1 82.0 72.0 77.5 69.4 Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛ ) - - Δ΋έ ϞϜϟ ϝΎΤσ

ΔΟίΎσ

˺˹˹ ΐϧέϷ΍ϢΤϟ

ϑϭήΨϟ΍ΔϴϠϛ

ˬ ϦϴΤτϟΎΑΔϴϠϘϣ

ΔϴϠϘϣˬϑϭήΨϟ΍ΓΪΒϛ ΔΟίΎσ

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍ϥΎδϟ ϑϭήΨϟ΍ϭΝΎΟΪϟ΍ϭϞΠόϟ΍ΓΪΒϛ

ϦϫΪϟ΍ςγϮΘϣϥ΄πϟ΍ϭϑϭήΨϟ΍ϢΤϟ

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food

meat

fried raw fried floured

- - - sheep,raw Kidney mutton medium fat & Lamb sheep & chicken calf, Liver: Lungs Rabbit, Spleen sheep, calf,raw Tongue:

Ϣϗέ No. 7.18 7.19 7.20 7.21 7.22 7.23 7.24 7.25 7.26 7.27 ϞδϠδΘϟ΍

39 FOOD COMPOSITON TABLES

)

0 0

˰ ˰

˰ ˰ ˰ ˰ ˰ ˰

- 0. 2. 0.0 0.0 mg ϢΠϠϣ 13.0 34.0 28.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 3.0

( mg ϢΠϠϣ 18.0 16.0

( ΝϦϴϣΎΘϴϓ

ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰

7.4 4.2 3.3 9.0 3.0 4.9 mg ϢΠϠϣ 15.0 15.7 4.4 4.3 4.4 3.0 7.4 6.0 9.1 7.8 0.1 5.6 6.2 ϦϴγΎϴϧ ( mg

ϢΠϠϣ Niacin ϦϴγΎϴϧ ( Niacin

)

˰ ˰ ˰ ˰ ˰ ˰

mg ϢΠϠϣ 2.42 0.18 3.00 3.80 0.40 0.15 0.34 0.29

( mg ϢΠϠϣ 0.16 0.16 0.26 0.25 0.17 0.15 0.34 0.15 0.37 0.32 0.80

( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamins

ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Riboflavin

Vitamins

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰

mg ϢΠϠϣ .45 0.51 0.13 0.31 0.27 0.09 0.05 0.12 0.14 ϦϴϣΎϴΛ

( mg ϢΠϠϣ 0.08 0.08 0.22 0.14 0.08 0.05 0.07 0.08 0.14 0.17 0 ϦϴϣΎϴΛ

(

Thiamin

)

IBLE PORTION

˰ ˰ ˰

46 42 ˰ ˰ ˰ ˰ ˰ ˰ µg

0 0 0 255 14 24 58 56 45 45 19 µg 8239

240 10490 ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol (

)

1.6 6.6 1.6 3.0 mg ΪϳΪΣ ϢΠϠϣ

10.0 14.1 10.4 14.2 40.0 Iron 2.8 2.7 2.6 2.2 8.5 1.6 1.9 2.1 2.1 4.4 4.2 2.7 0.1 5.5 2.2 8.0 ( mg ΪϳΪΣ ϢΠϠϣ 10.6 Iron (

)

mg 218 410 127 336 552 200 210 200 172 ϢΠϠϣ 15 ( mg 179 156 316 345 222 265 247 268 201 122 216 210 569 154 249 ϢΠϠϣ έϮϔγϮϓ

( έϮϔγϮϓ

Phosphorus

Minerals Phosphorus

Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϻ΍ΐϴϛήΗ ) ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϻ΍ΐϴϛήΗ

)

) )

8 8

12 15 10 16 17 10 10

mg 7 5 5 9 ϢΠϠϣ 13 10 12 10 22 13 14 15 16 54 11 10 ( ϞϜϟ mg ϞϜϟ 141 ϢΠϠϣ ϡϮϴδϟΎϛ (

ϡϮϴδϟΎϛ Calcium

Calcium

˺˹˹ ˺˹˹

- -

Δ΋έ ϝΎΤσ

ΔΟίΎσ

ΐϧέϷ΍ϢΤϟ ϞϤΠϟ΍ϢΤϟ ϕϮϠδϣΦϣ ϲϠϘϣΝΎΟΩ ΰϋΎϤϟ΍ϢΤϟ ΝΎΟΪϟ΍ΪϠΟ

ΝίΎσΝΎΟΩ ϯϮθϣΝΎΟΩ ΝΎΟΪϟ΍ξϴΑ ϕϮϠδϣΝΎΟΩ ξϴΒϟ΍νΎϴΑ

ϑϭήΨϟ΍ΐϠϗ

ξϴΒϟ΍έΎϔλ

) ϦϴΤτϟΎΑΔϴϠϘϣ

ήϤΣ΍ΝΎΟΩϢΤϟ

ξϴΑ΍ΝΎΟΩϢΤϟ

ϡϭήϔϣϯήϘΑϢΤϟ

ΔϴϠϘϣˬϑϭήΨϟ΍ΓΪΒϛ

΢Ϥϟ΍

( ΔΟίΎσˬϑϭήΨϟ΍ΔϴϠϛ

ϲΑήόϟ΍Ϣγϻ΍

ϦϫΪϟ΍ςγϮΘϣϯήϘΑϢΤϟ

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

ξϴΒϟ΍ϭϦΟ΍ϭΪϟ΍ϭϡϮΤϠϟ΍ Arabic Name Arabic

ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍Φϣ

ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍ϥΎδϟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ϑϭήΨϟ΍ϭΝΎΟΪϟ΍ϭϞΠόϟ΍ΓΪΒϛ ( ( :

ϦϫΪϟ΍ςγϮΘϣϥ΄πϟ΍ϭϑϭήΨϟ΍ϢΤϟ

: MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER ED VITAMIN AND COMPOSITION OF FOODS MINERAL

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

άϐϟ΍

˯΍

Food

˯΍άϐϟ΍

Food

led

boi

fried raw fried floured -

& EGG POULTRY MEAT, medium fat boneless, Beef, , raw mince Beef, calf sheep,raw & Brains, meat Camel raw Chicken, boiled Chicken, fried Chicken, roasted Chicken, red Chicken, skin Chicken, white Chicken, hen Egg, white Egg, Egg, yolk meat Goat raw lamb, Heart, - - - sheep,raw Kidney mutton medium fat & Lamb sheep chicken calf, Liver: Lungs Rabbit, meat Spleen sheep, calf, raw Tongue:

Ϣϗέ

7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9

No. 7.10 7.11 7.12 7.13 7.14 7.15 7.16 7.17

Ϣϗέ No. ϞδϠδΘϟ΍

7.18 7.19 7.20 7.21 7.22 7.23 7.24 7.25 7.26 7.27

ϞδϠδΘϟ΍

40 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

0 0

˰ ˰ 0. 2. 0.0 0.0 mg ϢΠϠϣ 13.0 34.0 28.0

( ΝϦϴϣΎΘϴϓ

Vitamin C Vitamin

)

˰ 7.4 4.2 3.3 9.0 3.0 4.9 mg ϢΠϠϣ 15.0 15.7 ϦϴγΎϴϧ (

Niacin

)

˰ mg ϢΠϠϣ 2.42 0.18 3.00 3.80 0.40 0.15 0.34 0.29

( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamins

Riboflavin

)

˰ mg ϢΠϠϣ 0.51 0.13 0.31 0.27 0.09 0.05 0.12 0.14 ϦϴϣΎϴΛ

(

Thiamin

)

˰ ˰ ˰ 0 46 42 µg 255 8239

10490 ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

1.6 6.6 1.6 3.0 mg ΪϳΪΣ ϢΠϠϣ

10.0 14.1 10.4 14.2 40.0 Iron (

)

mg 218 410 127 336 552 200 210 200 172 ϢΠϠϣ ( έϮϔγϮϓ

Phosphorus

Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

) ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϻ΍ΐϴϛήΗ

)

8 8 12 15 10 16 17 10 10 mg ϢΠϠϣ ( ϞϜϟ ϡϮϴδϟΎϛ

Calcium

˺˹˹

- - Δ΋έ ϝΎΤσ

ΔΟίΎσ

ΐϧέϷ΍ϢΤϟ

ϦϴΤτϟΎΑΔϴϠϘϣ

ΔϴϠϘϣˬϑϭήΨϟ΍ΓΪΒϛ ΔΟίΎσˬϑϭήΨϟ΍ΔϴϠϛ

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍ϥΎδϟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ϑϭήΨϟ΍ϭΝΎΟΪϟ΍ϭϞΠόϟ΍ΓΪΒϛ ( :

ϦϫΪϟ΍ςγϮΘϣϥ΄πϟ΍ϭϑϭήΨϟ΍ϢΤϟ

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

fried raw fried floured

- - - sheep,raw Kidney mutton medium fat & Lamb sheep chicken calf, Liver: Lungs Rabbit, meat Spleen sheep, calf, raw Tongue:

Ϣϗέ No. 7.18 7.19 7.20 7.21 7.22 7.23 7.24 7.25 7.26 7.27

ϞδϠδΘϟ΍

41 FOOD COMPOSITON TABLES

)

89 83 86

117 149 109 139 162 182 207 214 218 191 115 109 142 148 141 Γήόγ Kcal 84 ( 146 156 175 121 137 316 165 155 Γήόγ Energy Kcal ( Δϳέ΍ήΣϪϗΎσ Energy Δϳέ΍ήΣϪϗΎσ

)

ϢΟ 0.4 0.6 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.0 g ( ϢΟ 0.0 0.0 0.0 0.0 1.1 0.0 1.5 0.0 0.0 ( Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ

Carbohydrate

) )

ϴϟ΍

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ g

g ϢΟ ϢΟ ( ϑΎ ( ϑΎϴϟ΍

Fibre

) )

g ϢΟ ϢΟ 1.9 2.0 2.7 1.6 2.3 1.9 1.6 5.2 1.8 2.4 2.5 3.7 2.1 1.1 1.4 1.3 1.9 1.9 2.8 3.3 1.9 4.5 1.9 2.8 2.5 2.5 4.2 ( Ash ( ϥΩΎόϣ

Ash ϥΩΎόϣ

) )

g ϢΟ ϢΟ 4.9 4.9 7.1 0.8 1.9 2.9 1.2 5.6 Fat 0.8 1.4 3.3 4.2 3.4 3.2 9.3 3.7 1.8 7.3 4.3 5.2 1.1 ( Fat 10.4 ϥϮϫΩ

( ϥϮϫΩ 10.0 12.0 11.9 16.1 10.5

) )

ΔϴΒϳήϘΘϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍

ΔϴΒϳήϘΘϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ g

g ϢΟ ) ) ϢΟ ( 25.4 27.9 27.8 19.2 24.6 27.8 76.4 17.9 25.9 ( 19.8 18.0 21.8 27.8 19.3 27.3 19.5 22.9 24.9 26.7 18.3 24.2 19.9 22.8 18.9 27.3 23.4 19.2 ϦϴΗϭήΑ ϦϴΗϭήΑ DS PER 100g EDIBLE PORTIONDS PER Protein Protein ϞϜϟ ϞϜϟ

˺˹˹

) )

g ϢΟ ˯Ύϣ ϢΟ 8.1 ˯Ύϣ ( 69.0 67.3 63.6 78.2 70.1 62.9 62.0 68.6 ( 76.7 78.7 73.9 62.3 76.0 70.2 70.4 66.1 63.4 60.5 63.3 64.5 71.5 37.8 70 68.0 69.5 75.2 Water Water

SITION OF FOODS PER 100g EDIBLE PORTION PER FOODS SITION OF

ϙΎϤγϷ΍ σˬΪόϨϛ ΝίΎσˬϢϨϳ ϱϮθϣˬϢϨϳ ϲϠϘϣˬΪόϨϛ ΝίΎσˬΪϴϣ

ϲϠϘϣˬϡΎϤΣ ϱϮθϣˬΪϴϣ ΝίΎ ϒϔΠϣϥΎϴΑέ ΝίΎσˬϡΎϤΣ ϲϠϘϣˬϱήόη ΝίΎσˬϥΎϴΑέ

ΝίΎσˬϲϓΎλ

ΝίΎσˬέϮϣΎϫ ΝίΎσˬϥΎϔϗήϗ ΝίΎσˬϯήόη ϱϮθϣˬϲϓΎλ

ϱϮθϣˬϥΎϔϗήϗ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ίέ΃ϊϣΥϮΒτϣΪόϨϛ ίέ΃ϊϣΥϮΒτϣϥΎϴΑέ ϕήϣϲϓΥϮΒτϣΪόϨϛ ϕήϣϲϓΥϮΒτϣϥΎϴΑέ ίέ΃ϊϣΥϮΒτϣϱήόη ϲΑήόϟ΍Ϣγϻ΍ ίέ΃ϊϣΥϮΒτϣέϮϣΎϫ ϕήϣϲϓΥϮΒτϣϱήόη ϕήϣϲϓΥϮΒτϣϲϓΎλ ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic

ΐϴϛήΗ Arabic Name Arabic ΝίΎσˬΐϗΎΒϗήΤΒϟ΍ϥΎσήγ

ΐϴϛήΗ

( ( ˯ΎϣϲϓΥϮΒτϣήΤΒϟ΍ϥΎσήγ

PROXIMATE COMPOSITION FOO PROXIMATE OF PROXIMATE COMPOPROXIMATE

˯΍άϐϟ΍ Food

˯΍άϐϟ΍

Food

raw

hrimp,dried

Shairy, cooked in curryShairy, in rice cooked Shari, fried Shari, Shrimp, raw in curryShrimp, cooked in rice Shrimp, cooked S raw Yanam, Yanam, grilled FISH FISH raw Crabs, cooked Crabs, Hamam, fried Hammam, raw Hamoor, cooked in rice Hamour, raw Kanad, cooked in curryKanad, cooked in rice Kanad, fried Kanad, Maid, raw Maid, grilled raw Quraqufan, Quraqufan, grilled raw Safai, grilled Safai, in curry cooked Safai, raw Shairy,

8 Ϣϗέ Ϣϗέ No. 8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 8.9 No. 8.19 8.20 8.21 8.22 8.23 8.24 8.25 8.26 8.27 8.10 8.11 8.12 8.13 8.14 8.15 8.16 8.17 8.18

ϞδϠδΘϟ΍

42 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

84 146 156 175 121 137 316 165 155 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 0.0 0.0 0.0 0.0 1.1 0.0 1.5 0.0 0.0 ( Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

ϴϟ΍

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ g ϢΟ ( ϑΎ

Fibre

)

g ϢΟ 1.9 2.0 2.7 1.6 2.3 1.9 1.6 5.2 1.8 ( Ash ϥΩΎόϣ

)

g ϢΟ 4.9 4.9 7.1 0.8 1.9 2.9 1.2 5.6 Fat ( 10.4 ϥϮϫΩ

)

ΔϴΒϳήϘΘϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ g ϢΟ ) ( 25.4 27.9 27.8 19.2 24.6 27.8 76.4 17.9 25.9 ϦϴΗϭήΑ Protein ϞϜϟ

˺˹˹

)

g ϢΟ ˯Ύϣ 8.1 ( 69.0 67.3 63.6 78.2 70.1 62.9 62.0 68.6 Water

SITION OF FOODS PER 100g EDIBLE PORTION PER FOODS SITION OF

ΝίΎσˬϢϨϳ ϱϮθϣˬϢϨϳ ϒϔΠϣϥΎϴΑέ ϲϠϘϣˬϱήόη ΝίΎσˬϥΎϴΑέ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ίέ΃ϊϣΥϮΒτϣϥΎϴΑέ ϕήϣϲϓΥϮΒτϣϥΎϴΑέ ίέ΃ϊϣΥϮΒτϣϱήόη ϕήϣϲϓΥϮΒτϣϱήόη ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic

ΐϴϛήΗ

(

PROXIMATE COMPOPROXIMATE

˯΍άϐϟ΍ Food

hrimp,dried

Shairy, cooked in curryShairy, in rice cooked Shari, fried Shari, Shrimp, raw in curryShrimp, cooked in rice Shrimp, cooked S raw Yanam, Yanam, grilled

Ϣϗέ No. 8.19 8.20 8.21 8.22 8.23 8.24 8.25 8.26 8.27

ϞδϠδΘϟ΍

43 FOOD COMPOSITON TABLES

) )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

mg mg ϢΠϠϣ ϢΠϠϣ

(

( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

)

cin ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ mg ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ ( Niacin Nia

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

mg ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ϢΠϠϣ

( mg ϢΠϠϣ ϦϴϓϼϓϮΒϳέ

( ΕΎϨϴϣΎΘϴϔϟ΍ Vitamin Vitamin Riboflavin ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamin Vitamin

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

)

mg ϢΠϠϣ ϦϴϣΎϴΛ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

( mg ϢΠϠϣ Thiamin ϦϴϣΎϴΛ

( Thiamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

µg

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ µg Retinol (

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol

(

)

0.4 0.6 0.6 0.6 0.6 0.3 0.5 1.0 0.7 0.6 0.3 0.6 0.4 1.1 0.5 0.5 0.9 0.4

mg ΪϳΪΣ ϢΠϠϣ .4 Iron ( 0.5 0.4 0.6 0.1 0 0.7 1.1 0.4 mg ΪϳΪΣ ϢΠϠϣ 62.0

Iron

(

)

mg 310 215 256 320 210 220 240 240 240 330 230 210 240 240 230 270 220 280 ϢΠϠϣ mg 250 280 320 260 250 260 969 200 200 ϢΠϠϣ 100g PER EDIBLE ON OF FOODS PORTION ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ( ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ( έϮϔγϮϓ έϮϔγϮϓ ) ) Minerals

Minerals Phosphorus Phosphorus ϞϜϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

˺˹˹

)

1 23 10 52 61 92 85 21 21 61 61 33 16 11 13 22 79 33 23 23 52 42 64 37 mg mg ϢΠϠϣ 112 235 ϢΠϠϣ 1158 ( ( ϡϮϴδϟΎϛ ϡϮϴδϟΎϛ

Calcium Calcium

ϓΎλ

ϙΎϤγϷ΍ ϘϣˬΪόϨϛ ΝίΎσˬϢϨϳ ϱϮθϣˬϢϨϳ ϲϠ ΝίΎσˬΪϴϣ

ϲϠϘϣˬϡΎϤΣ ϱϮθϣˬΪϴϣ ΝίΎσˬΪόϨϛ ϮΒτϣϱήόη ϒϔΠϣϥΎϴΑέ ΝίΎσˬϡΎϤΣ ϲϠϘϣˬϱήόη ΝίΎσˬϥΎϴΑέ

ΝίΎσˬϲ

ΝίΎσˬέϮϣΎϫ

ΝίΎσˬϥΎϔϗήϗ ΝίΎσˬϯήόη

ϱϮθϣˬϲϓΎλ

ϱϮθϣˬϥΎϔϗήϗ

όϟ΍Ϣγϻ΍

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ( ίέ΃ϊϣΥϮΒτϣΪόϨϛ ϲΑήόϟ΍Ϣγϻ΍ ϲΑή ίέ΃ϊϣΥϮΒτϣϥΎϴΑέ ϕήϣϲϓΥϮΒτϣΪόϨϛ ϕήϣϲϓΥϮΒτϣϥΎϴΑέ

ίέ΃ϊϣΥϮΒτϣϱήόη ίέ΃ϊϣΥϮΒτϣέϮϣΎϫ

ϕήϣϲϓΥϮΒτϣϲϓΎλ ϕήϣϲϓΥ Arabic Name Arabic

Arabic Name Arabic

ΝίΎσˬΐϗΎΒϗήΤΒϟ΍ϥΎσήγ

˯ΎϣϲϓΥϮΒτϣήΤΒϟ΍ϥΎσήγ

MINERAL AND VITAMIN AND COMPOSITI MINERAL

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

in rice

˯΍άϐϟ΍ ˯΍άϐϟ΍

Food Food

cooked in curryShairy, in rice cooked Shari, fried Shari, Shrimp, raw in curryShrimp, cooked in rice Shrimp, cooked Shrimp,dried raw Yanam, Yanam, grilled FISH raw Crabs, cooked Crabs, raw Hamam, fried Hammam, raw Hamoor, cooked Hamour, raw Kanad, cooked in curryKanad, cooked in rice Kanad, fried Kanad, Maid, raw Maid, grilled Quraqufan, grilled raw Quraqufan, raw Safai, grilled Safai, in curry cooked Safai, raw Shairy,

8 Ϣϗέ Ϣϗέ 8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 8.9 No. No. 8.19 8.20 8.21 8.22 8.23 8.24 8.25 8.26 8.27

8.10 8.11 8.12 8.13 8.14 8.15 8.16 8.17 8.18

ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

44 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ

( ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

)

cin

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ ϦϴγΎϴϧ ( Nia

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

mg ϢΠϠϣ

( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ Vitamin Vitamin Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ ϦϴϣΎϴΛ

( Thiamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ µg

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol

(

)

.4 0.5 0.4 0.6 0.1 0 0.7 1.1 0.4 mg ΪϳΪΣ ϢΠϠϣ 62.0 Iron (

)

mg 250 280 320 260 250 260 969 200 200 ϢΠϠϣ 100g PER EDIBLE ON OF FOODS PORTION ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ( έϮϔγϮϓ )

Minerals Phosphorus ϞϜϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

˺˹˹

)

23 10 52 61 92 85 21 21 mg ϢΠϠϣ 1158 ( ϡϮϴδϟΎϛ

Calcium

ΝίΎσˬϢϨϳ ϱϮθϣˬϢϨϳ ϮΒτϣϱήόη ϒϔΠϣϥΎϴΑέ ϲϠϘϣˬϱήόη ΝίΎσˬϥΎϴΑέ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ϲΑήόϟ΍Ϣγϻ΍ ίέ΃ϊϣΥϮΒτϣϥΎϴΑέ ϕήϣϲϓΥϮΒτϣϥΎϴΑέ

ίέ΃ϊϣΥϮΒτϣϱήόη ϕήϣϲϓΥ Arabic Name Arabic

MINERAL AND VITAMIN AND COMPOSITI MINERAL

˯΍άϐϟ΍ Food

cooked in curryShairy, in rice cooked Shari, fried Shari, Shrimp, raw in curryShrimp, cooked in rice Shrimp, cooked Shrimp,dried raw Yanam, Yanam, grilled

Ϣϗέ No. 8.19 8.20 8.21 8.22 8.23 8.24 8.25 8.26 8.27

ϞδϠδΘϟ΍

45 FOOD COMPOSITON TABLES

) )

81 62 33 46 64 70 69 95 59 255 750 345 268 363 330 335 320 278 250 199 167 207 378 154 101 317 500 137 Γήόγ Γήόγ Kcal Kcal ( ( Energy Energy Δϳέ΍ήΣϪϗΎσ Δϳέ΍ήΣϪϗΎσ

) )

g g ϢΟ ϢΟ 6.9 0.0 3.4 3.7 8.2 1.0 0.0 1.0 1.5 7.7 1.0 5.3 5.3 5.0 5.0 5.5 9.7 5.0 7.4 5.1 5.4 ( ( 14.0 28.4 24.8 12.7 51.8 53.9 37.5 Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ

Carbohydrate Carbohydrate

) )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ .0 ˰ ˰ ˰ ˰

g g ϢΟ ϢΟ 0.0 0.0 0 0.0 1.8 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ( ϑΎϴϟ΍ ( ϑΎϴϟ΍ Fibre Fibre

) )

˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ g g ϢΟ ϢΟ 8.3 0.1 5.7 6.6 0.8 1.1 0.6 1.8 5.6 1.6 0.7 8.0 1.0 5.0 0.6 1.6 0.7 0.7 ( Ash ( Ash ϥΩΎόϣ ϥΩΎόϣ

) )

g g ϢΟ ϢΟ 0.9 7.7 6.6 7.0 3.3 8.0 0.1 1.6 3.0 7.9 4.0 3.9 6.0 2.6 Fat ( Fat ( 15.7 82.9 32.0 25.5 29.4 27.0 27.0 25.4 22.1 20.2 12.2 11.9 10.8 ϥϮϫΩ 27.5 ϥϮϫΩ

) )

g g ϢΟ ϢΟ 1.0 9.0 2.8 5.0 4.0 3.7 4.0 2.7 7.3 3.3 3.3 3.5 7.0 3.3 1.2 5.4 3.2 ( ( 21.6 16.4 20.8 22.5 21.7 18.3 15.6 11.2 15.9 12.9 25.5 ϦϴΗϭήΑ ϦϴΗϭήΑ Protein Protein

) )

g g ϢΟ ϢΟ ˯Ύϣ ˯Ύϣ 4.0 ( ( 47.6 16.0 54.0 68.1 40.3 44.7 42.2 44.7 51.5 56.5 79.0 58.8 64.4 62.1 13.0 73.7 83.0 87.5 29.0 91.1 89.8 87.4 73.8 87.0 86.7 83.1 88.1 Water Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ) ΔϨΒϟ ) ΓΪΑί Ϛθϛ Δτθϗ

ϞϜϟ

ϪΘϔϟ΍ϦΒΟ ϢϳήϛϦΒΟ ϡϮϠΣϦΒΟ ξϴΑ΍ϦΒΟ ϩΩΎγΏϭέ ϡϻ΍ΐϴϠΣ ϻ΍ ϱϭΎϜϋϦΒΟ ϞϤΠϟ΍ΐϴϠΣ ame

˺˹˹

ΓΩΎγϢϳήϜδϳ΍ ΰϋΎϤϟ΍ΐϴϠΣ ˺˹˹ ϱήϘΑΐϴϠΣ

ϛϯήϘΑΐϴϠΣ

αϮϣΎΟΐϴϠΣ

)

ΐϠόϣϢϳήϛϦΒΟ

΢΋΍ήηέΪϴηϦΒΟ ήΨΒϣϯήϘΑΐϴϠΣ ΐϠόϣˬϊϨμϣϦΒΟ ϪΗϼϛϮθϟΎΑϢϳήϜδϳ΍

ϪϛϮϔϟΎΑϢότϣΏϭέ

ΔϳΩϮόδϟ΍

ϲΑήόϟ΍Ϣγ ϲΑήόϟ΍Ϣγϻ΍

ϕϮΤδϣ

( ϞΑΎϗέΪϴηϊϨμϣϦΒΟ ( ϢγΪϟ΍ϞϣΎ ϥΎΒϟϷ΍ΕΎΠΘϨϣϭΐϴϠΤϟ΍ ϢγΪϟ΍ϞϴϠϗˬϱήϘΑΐϴϠΣ Arabic Name Arabic ϢγΪϟ΍ϲϟΎΧˬϱήϘΑΐϴϠΣ Arabic N Arabic

ϢγΪϟ΍ϞϣΎϛϑϭήΧΐϴϠΣ

ϰϠΤϣϭϒΜϜϣϱήϘΑΐϴϠΣ

ϦϫΪϠϟ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food

& sliced &

er MILK & DAIRY PRODUCTS MILK

Akkiwi Cheese Butt cream Cheese, canned cream Cheese, haloom Cheese, chedder Cheese,processed,spread, processed,spread canned Cheese chedder Cheese white Cheese, Cheese Feta Flavored yoghurt cream, chocolate Ice cream, plain Ice Kashta Kishk Labneh Milk, buffalo Milk, camel Milk, cow, whole,condensed & sweetened & whole,condensed Milk, cow, skimmed Milk, cow powder whole Milk, cow low fat Milk, cow, whole Milk, cow, evaporated whole Milk, cow, whole Milk, goat, Milk, mature human whole Milk, sheep, Yoghurt

9 Ϣϗέ Ϣϗέ 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 No. No. 9.10 9.11 9.12 9.13 9.14 9.15 9.16 9.17 9.18 9.19 9.20 9.21 9.22 9.23 9.24 9.25 9.26 9.2 9.28

ϞδϠδΘϟ΍

46 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

33 46 64 70 69 95 59 317 500 137 Γήόγ Kcal ( Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 5.0 5.0 5.5 9.7 5.0 7.4 5.1 5.4 ( 53.9 37.5 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

˰ ˰ ˰ ˰

g ϢΟ 0.0 0.0 0.0 0.0 0.0 0.0 ( ϑΎϴϟ΍ Fibre

)

˰ ˰ ˰ ˰ g ϢΟ 1.0 5.0 0.6 1.6 0.7 0.7 ( Ash ϥΩΎόϣ

)

g ϢΟ 8.0 0.1 1.6 3.0 7.9 4.0 3.9 6.0 2.6 Fat ( 27.5 ϥϮϫΩ

)

g ϢΟ 7.3 3.3 3.3 3.5 7.0 3.3 1.2 5.4 3.2 ( 25.5 ϦϴΗϭήΑ Protein

)

g ϢΟ ˯Ύϣ 4.0 ( 29.0 91.1 89.8 87.4 73.8 87.0 86.7 83.1 88.1 Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ )

ϞϜϟ ϩΩΎγΏϭέ ϡϻ΍ΐϴϠΣ ame ΰϋΎϤϟ΍ΐϴϠΣ ˺˹˹ ϱήϘΑΐϴϠΣ ϛϯήϘΑΐϴϠΣ

)

ήΨΒϣϯήϘΑΐϴϠΣ

ΔϳΩϮόδϟ΍ ϲΑήόϟ΍Ϣγϻ΍ ϕϮΤδϣ ( ( ϢγΪϟ΍ϞϣΎ ϢγΪϟ΍ϞϴϠϗˬϱήϘΑΐϴϠΣ ϢγΪϟ΍ϲϟΎΧˬϱήϘΑΐϴϠΣ Arabic N Arabic

ϢγΪϟ΍ϞϣΎϛϑϭήΧΐϴϠΣ

ϰϠΤϣϭϒΜϜϣϱήϘΑΐϴϠΣ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food

Milk, cow, whole,condensed & sweetened & whole,condensed Milk, cow, skimmed Milk, cow powder whole Milk, cow low fat Milk, cow, whole Milk, cow, evaporated whole Milk, cow, whole Milk, goat, Milk, mature human whole Milk, sheep, Yoghurt

Ϣϗέ No. 9.19 9.20 9.21 9.22 9.23 9.24 9.25 9.26 9.2 9.28

ϞδϠδΘϟ΍

47 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰ 0.0 0.0 0.0 0.0 0.0 0.4 0.9 0.0 0.0 0.0 0.0 1.0

mg ϢΠϠϣ ( 3.8 1.0 1.0 1.0 1.0 1.0 4.0 5.0 1.0 mg ϢΠϠϣ 13.0 ΝϦϴϣΎΘϴϓ ( ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ 0.1 0.1 0.1 0.1 0.2 2.6 0.5 0.1

mg ϢΠϠϣ ϦϴγΎϴϧ ( 0.2 0.1 0.8 0.1 0.1 0.2 0.3 0.2 0.4 0.1 mg Niacin ϢΠϠϣ ϦϴγΎϴϧ (

Niacin

)

˰ ˰ ˰ ˰ ˰ ˰

mg ϢΠϠϣ 0.44 0.01 0.24 0.51 0.50 0.21 0.26 0.14 0.18 0.07 0.34 0.12 ( mg ΕΎϨϴϣΎΘϴϔϟ΍ ϢΠϠϣ

0.33 0.17 1.15 0.18 0.21 0.34 0.18 0.04 0.32 0.18

Vitamins ϦϴϓϼϓϮΒϳέ (

ΕΎϨϴϣΎΘϴϔϟ΍ Riboflavin Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰ ϣ

mg ϢΠϠϣ 0.11 0.00 0.02 0.02 0.02 0.04 0.05 0.05 0.04 0.14 0.18 0.05 ϦϴϣΎϴΛ ( mg ϢΠϠ 0.09 0.04 0.30 0.04 0.04 0.04 0.06 0.01 0.08 0.00 ϦϴϣΎϴΛ ( Thiamin

Thiamin

)

˰ ˰ ˰

8 0 0

93 26 38 µg

107 840 335 271 283 283 262 220 162 1 84 21 36 77 18 50 83 29 µg ΃ϦϴϣΎΘϴϓ 288 ϢΟϭήϜϴϣ Retinol ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol

(

)

0.1 0.2 0.3 1.2 0.7 0.7 0.7 0.8 0.2 0.2 0.9 0.1 0.0 2.0 0.5 0.2 0.2

mg ΪϳΪΣ ϢΠϠϣ 0 0 1 0 0 0 0 0 0 0 Iron ( mg ΪϳΪΣ ϢΠϠϣ

Iron

(

)

18 10 90 86 84

mg 103 140 551 712 915 555 368 280 140 217 530 159 ϢΠϠϣ ( 94 95 91 15 92 έϮϔγϮϓ mg 206 708 205 129 150 ϢΠϠϣ ( έϮϔγϮϓ Phosphorus Minerals

Phosphorus Minerals ϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎ )

)

ϴδϟΎϛ 19 40 94

mg 283 819 643 714 630 514 360 170 115 100 535 600 144 160 115 ϢΠϠϣ ϞϜϟ ϞϜϟ ( 31 ϡϮ mg 270 120 900 120 120 252 150 170 120 ϢΠϠϣ ( Calcium ϡϮϴδϟΎϛ

Calcium ˺˹˹ ˺˹˹

δϳ΍ ΔϨΒϟ έ Σ ΓΪΑί Ϛθϛ Δτθϗ

ϴΑ΍ϦΒΟ

ϪΘϔϟ΍ϦΒΟ ϢϳήϛϦΒΟ ϡϮϠΣϦΒΟ ξ ϱϭΎϜϋϦΒΟ ϞϤΠϟ΍ΐϴϠΣ ήϘΑΐϴϠ

ϩΩΎγΏϭ ϡϻ΍ΐϴϠΣ

ΓΩΎγϢϳήϜ ) )

αϮϣΎΟΐϴϠΣ ΰϋΎϤϟ΍ΐϴϠΣ

ΐϠόϣϢϳήϛϦΒΟ

΢΋΍ήηέΪϴηϦΒΟ

ΐϠόϣˬϊϨμϣϦΒΟ ϪΗϼϛϮθϟΎΑϢϳήϜδϳ΍

ήΨΒϣϯήϘΑΐϴϠΣ Ϫϛ΍ϮϔϟΎΑϢότϣΏϭέ

ϕϮΤδϣ

ϲΑήόϟ΍Ϣγϻ΍

( ΔϳΩϮόδϟ΍ ϞΑΎϗέΪϴηϊϨμϣϦΒΟ

ϲΑήόϟ΍Ϣγϻ΍

( ϥΎΒϟϷ΍ΕΎΠΘϨϣϭΐϴϠΤϟ΍ ϢγΪϟ΍ϞϴϠϗϱήϘΑΐϴϠΣ Arabic Name Arabic ϢγΪϟ΍ϞϣΎϛϯήϘΑΐϴϠΣ

Arabic Name Arabic ϢγΪϟ΍ϲϟΎΧϱήϘΑΐϴϠΣ

ϢγΪϟ΍ϞϣΎϛϑϭήΧΐϴϠΣ

ϰϠΤϣϭϒΜϜϣϯήϘΑΐϴϠΣ ϦϫΪϠϟ

AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND

AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

MINERAL MINERAL

spread canned

˯΍άϐϟ΍

Food

˯΍άϐϟ΍ Food

, camel

sweetened & condensed whole Milk, cow, , SkimmedMilk, cow powder whole Milk, cow, low fat Milk, cow, whole Milk, cow, evaporated whole Milk, cow, whole Milk, goat Milk, mature human whole Milk, sheep, Yoghurt & DAIRY PRODUCTS MILK Akkiwi Cheese Butter cream Cheese, canned cream Cheese, Haloom Cheese, processed, Cheese Chedder paket & sliced Cheese Spreads Processed, Cheese, white Cheese, Cheese Feta Yoghurt Flavored cream, chocolate Ice cream, plain Ice Kashta Kishk Labneh Milk, buffalo Milk

Ϣϗέ

No.

9.19 9.20 9.21 9.22 9.23 9.24 9.25 9.26 9.27 9.28

Ϣϗέ ϞδϠδΘϟ΍ 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 No.

9.10 9.11 9.12 9.13 9.14 9.15 9.16 9.17 9.18 ϞδϠδΘϟ΍

48 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰ ˰ ˰ ˰ 0.0 0.0 0.0 0.0 0.0 0.4 0.9 0.0 0.0 0.0 0.0 1.0 mg ϢΠϠϣ ( 3.8 1.0 1.0 1.0 1.0 1.0 4.0 5.0 1.0 mg ϢΠϠϣ 13.0 ΝϦϴϣΎΘϴϓ ( ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ 0.1 0.1 0.1 0.1 0.2 2.6 0.5 0.1 mg ϢΠϠϣ ϦϴγΎϴϧ ( 0.2 0.1 0.8 0.1 0.1 0.2 0.3 0.2 0.4 0.1 mg Niacin ϢΠϠϣ ϦϴγΎϴϧ (

Niacin

)

˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ 0.44 0.01 0.24 0.51 0.50 0.21 0.26 0.14 0.18 0.07 0.34 0.12 ( mg ΕΎϨϴϣΎΘϴϔϟ΍ ϢΠϠϣ

0.33 0.17 1.15 0.18 0.21 0.34 0.18 0.04 0.32 0.18

Vitamins ϦϴϓϼϓϮΒϳέ (

ΕΎϨϴϣΎΘϴϔϟ΍ Riboflavin Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰ ϣ mg ϢΠϠϣ 0.11 0.00 0.02 0.02 0.02 0.04 0.05 0.05 0.04 0.14 0.18 0.05 ϦϴϣΎϴΛ ( mg ϢΠϠ 0.09 0.04 0.30 0.04 0.04 0.04 0.06 0.01 0.08 0.00 ϦϴϣΎϴΛ ( Thiamin

Thiamin

)

˰ ˰ ˰

8 0 0

93 26 38 µg

107 840 335 271 283 283 262 220 162 1 84 21 36 77 18 50 83 29 µg ΃ϦϴϣΎΘϴϓ 288 ϢΟϭήϜϴϣ Retinol ( ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol

(

)

0.1 0.2 0.3 1.2 0.7 0.7 0.7 0.8 0.2 0.2 0.9 0.1 0.0 2.0 0.5 0.2 0.2 mg ΪϳΪΣ ϢΠϠϣ 0 0 1 0 0 0 0 0 0 0 Iron ( mg ΪϳΪΣ ϢΠϠϣ

Iron

(

)

18 10 90 86 84 mg 103 140 551 712 915 555 368 280 140 217 530 159 ϢΠϠϣ ( 94 95 91 15 92 έϮϔγϮϓ mg 206 708 205 129 150 ϢΠϠϣ ( έϮϔγϮϓ Phosphorus Minerals

Phosphorus Minerals ϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎ )

)

ϴδϟΎϛ 19 40 94 mg 283 819 643 714 630 514 360 170 115 100 535 600 144 160 115 ϢΠϠϣ ϞϜϟ ϞϜϟ ( 31 ϡϮ mg 270 120 900 120 120 252 150 170 120 ϢΠϠϣ ( Calcium ϡϮϴδϟΎϛ

Calcium ˺˹˹ ˺˹˹

δϳ΍ ΔϨΒϟ έ Σ ΓΪΑί Ϛθϛ Δτθϗ

ϴΑ΍ϦΒΟ

ϪΘϔϟ΍ϦΒΟ ϢϳήϛϦΒΟ ϡϮϠΣϦΒΟ ξ ϱϭΎϜϋϦΒΟ ϞϤΠϟ΍ΐϴϠΣ ήϘΑΐϴϠ

ϩΩΎγΏϭ ϡϻ΍ΐϴϠΣ

ΓΩΎγϢϳήϜ ) )

αϮϣΎΟΐϴϠΣ ΰϋΎϤϟ΍ΐϴϠΣ

ΐϠόϣϢϳήϛϦΒΟ

΢΋΍ήηέΪϴηϦΒΟ

ΐϠόϣˬϊϨμϣϦΒΟ ϪΗϼϛϮθϟΎΑϢϳήϜδϳ΍

ήΨΒϣϯήϘΑΐϴϠΣ Ϫϛ΍ϮϔϟΎΑϢότϣΏϭέ

ϕϮΤδϣ

ϲΑήόϟ΍Ϣγϻ΍

( ΔϳΩϮόδϟ΍ ϞΑΎϗέΪϴηϊϨμϣϦΒΟ

ϲΑήόϟ΍Ϣγϻ΍

( ϥΎΒϟϷ΍ΕΎΠΘϨϣϭΐϴϠΤϟ΍ ϢγΪϟ΍ϞϴϠϗϱήϘΑΐϴϠΣ Arabic Name Arabic ϢγΪϟ΍ϞϣΎϛϯήϘΑΐϴϠΣ

Arabic Name Arabic ϢγΪϟ΍ϲϟΎΧϱήϘΑΐϴϠΣ

ϢγΪϟ΍ϞϣΎϛϑϭήΧΐϴϠΣ

ϰϠΤϣϭϒΜϜϣϯήϘΑΐϴϠΣ ϦϫΪϠϟ

AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND

AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

MINERAL MINERAL

spread canned

˯΍άϐϟ΍

Food

˯΍άϐϟ΍ Food

, camel

Ϣϗέ

No.

9.19 9.20 9.21 9.22 9.23 9.24 9.25 9.26 9.27 9.28

Ϣϗέ ϞδϠδΘϟ΍ 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 No.

9.10 9.11 9.12 9.13 9.14 9.15 9.16 9.17 9.18 ϞδϠδΘϟ΍

49 FOOD COMPOSITON TABLES

)

) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 mg

ϢΠϠϣ gy ( 9

ΝϦϴϣΎΘϴϓ

899 899 899 899 900 899 736 899 899 881 813 899 899 89 Vitamin C Vitamin

Γήόγ Kcal

( Ener

Δϳέ΍ήΣϪϗΎσ )

Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0.0 0.0 0.0 mg ϢΠϠϣ ϦϴγΎϴϧ (

Niacin

)

Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr ) mg

ϢΠϠϣ

0.00 0.07 0.00

( g ϢΟ 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ϦϴϓϼϓϮΒϳέ (

ΕΎϨϴϣΎΘϴϔϟ΍ Riboflavin

Vitamins

Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

Tr Tr Tr Tr Tr Tr Tr Tr mg ϢΠϠϣ

0.00 0.00 0.00 0.07 0.01 0.00 ϦϴϣΎϴΛ (

)

Thiamin

g ϢΟ 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ( ϑΎϴϟ΍ Fibre

)

0 0 0 0 0 0 0 0 0 0 0

µg ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g 675 860 ϢΟ 0.0 0.0 0.1 18000 ( Ash ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ϥΩΎόϣ Retinol

(

)

g ϢΟ Fat ( 99.9 99.9 99.9 99.8 99.9 99.9 81.0 99.9 99.9 99.7 90.2 99.9 99.9 99.9 ϥϮϫΩ Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0.2 0.3 0.1 0.0 mg ΪϳΪΣ ϢΠϠϣ Iron (

)

ϢΟ Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr

0.0 0.6 0. 0.3 ( )

ϦϴΗϭήΑ

Protein 0

Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 12 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ mg ϢΠϠϣ )

( ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ έϮϔγϮϓ

)

ϞϜϟ

Phosphorus

Minerals g

ϢΟ Tr Tr Tr Tr Tr Tr Tr Tr Tr ˯Ύϣ ϞϜϟ 0.1 0.0 0.1 9.4 ( 15.5 ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ Water ˺˹˹

˺˹˹

)

4 0 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 10 mg ϢΠϠϣ ( ϡϮϴδϟΎϛ

ϢϨϏϦϫΩ Calcium ϦϳήΟέΎϣ

ϯήϘΑϦϫΩ Γέάϟ΍Ζϳί

ΟέΎϨϟ΍Ζϳί ϞϴΨϨϟ΍Ζϳί

ΎϳϮμϟ΍Ζϳί ϢδϤδϟ΍Ζϳί ϥϮΘϳΰϟ΍Ζϳί ήϔμόϟ΍Ζϳί

Ϟϴ

ΕϮΤϟ΍ΪΒϛΖϳί

ϥΎΘϜϟ΍ΓέάΑΖϳί

ΪϤΠϣϲΗΎΒϧΖϳί ΕϮϳΰϟ΍ϭϥϮϫΪϟ΍

ϦϫΩ

ϟ΍Ζϳί

ϢϨϏϦϫΩ ϦϳήΟέΎϣ me ϯήϘΑ βϤθϟ΍ΩΎΒϋέϭάΑΖϳί Γέάϟ΍Ζϳί ϲΑήόϟ΍Ϣγϻ΍ ϞϴΨϨϟ΍Ζϳί

ΎϳϮμϟ΍Ζϳί ϢδϤδϟ΍Ζϳί ϥϮΘϳΰϟ΍Ζϳί ήϔμό Arabic Name Arabic

ϞϴΟέΎϨϟ΍Ζϳί

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ΕϮΤϟ΍ΪΒϛΖϳί (

ϥΎΘϜϟ΍ΓέάΑΖϳί ΪϤΠϣϲΗΎΒϧΖϳί ΕϮϳΰϟ΍ϭϥϮϫΪϟ΍

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND

(

ϲΑήόϟ΍Ϣγϻ΍

βϤθϟ΍ΩΎΒϋέϭάΑΖϳί Arabic Na Arabic PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL

˯΍άϐϟ΍

Food

˯΍άϐϟ΍

Food

& OILS FATS oilCoconut oil Corn oil Cotton seed Ghee,butter Ghee,vegetable oil God liver Margarine Olive oil Palm oil oil Sesame tallow Sheep oil ˳ Soy oil Safflower oil seed Sunflower & OILS FATS oilCoconut oil Corn oil Cotton seed Ghee,butter Ghee,vegetable oil God liver Margarine Olive oil Palm oil oil Sesame tallow Sheep oil ˳ Soy oil Safflower oil seed Sunflower

10 Ϣϗέ 10 Ϣϗέ No. No. 10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 10.9 10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 10.9 10.10 10.11 10.12 10.13 10.14 10.10 10.11 10.12 10.13 10.14 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

50 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 mg

ϢΠϠϣ gy ( 9

ΝϦϴϣΎΘϴϓ

899 899 899 899 900 899 736 899 899 881 813 899 899 89 Vitamin C Vitamin

Γήόγ Kcal

( Ener

Δϳέ΍ήΣϪϗΎσ )

Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0.0 0.0 0.0 mg ϢΠϠϣ ϦϴγΎϴϧ (

Niacin

)

Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr ) mg

ϢΠϠϣ

0.00 0.07 0.00

( g ϢΟ 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ϦϴϓϼϓϮΒϳέ (

ΕΎϨϴϣΎΘϴϔϟ΍ Riboflavin

Vitamins

Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

Tr Tr Tr Tr Tr Tr Tr Tr mg ϢΠϠϣ

0.00 0.00 0.00 0.07 0.01 0.00 ϦϴϣΎϴΛ (

)

Thiamin

g ϢΟ 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 ( ϑΎϴϟ΍ Fibre

)

0 0 0 0 0 0 0 0 0 0 0

µg ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ g 675 860 ϢΟ 0.0 0.0 0.1 18000 ( Ash ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ϥΩΎόϣ Retinol

(

)

g ϢΟ Fat ( 99.9 99.9 99.9 99.8 99.9 99.9 81.0 99.9 99.9 99.7 90.2 99.9 99.9 99.9 ϥϮϫΩ Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0.2 0.3 0.1 0.0 mg ΪϳΪΣ ϢΠϠϣ Iron (

)

ϢΟ Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr

0.0 0.6 0. 0.3 ( )

ϦϴΗϭήΑ

Protein 0

Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 12 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ mg ϢΠϠϣ )

( ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ έϮϔγϮϓ

)

ϞϜϟ

Phosphorus

Minerals g

ϢΟ Tr Tr Tr Tr Tr Tr Tr Tr Tr ˯Ύϣ ϞϜϟ 0.1 0.0 0.1 9.4 ( 15.5 ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ Water ˺˹˹

˺˹˹

)

4 0 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 10 mg ϢΠϠϣ ( ϡϮϴδϟΎϛ

ϢϨϏϦϫΩ Calcium ϦϳήΟέΎϣ

ϯήϘΑϦϫΩ Γέάϟ΍Ζϳί

ΟέΎϨϟ΍Ζϳί ϞϴΨϨϟ΍Ζϳί

ΎϳϮμϟ΍Ζϳί ϢδϤδϟ΍Ζϳί ϥϮΘϳΰϟ΍Ζϳί ήϔμόϟ΍Ζϳί

Ϟϴ

ΕϮΤϟ΍ΪΒϛΖϳί

ϥΎΘϜϟ΍ΓέάΑΖϳί

ΪϤΠϣϲΗΎΒϧΖϳί ΕϮϳΰϟ΍ϭϥϮϫΪϟ΍

ϦϫΩ

ϟ΍Ζϳί

ϢϨϏϦϫΩ ϦϳήΟέΎϣ me ϯήϘΑ βϤθϟ΍ΩΎΒϋέϭάΑΖϳί Γέάϟ΍Ζϳί ϲΑήόϟ΍Ϣγϻ΍ ϞϴΨϨϟ΍Ζϳί

ΎϳϮμϟ΍Ζϳί ϢδϤδϟ΍Ζϳί ϥϮΘϳΰϟ΍Ζϳί ήϔμό Arabic Name Arabic

ϞϴΟέΎϨϟ΍Ζϳί

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ΕϮΤϟ΍ΪΒϛΖϳί (

ϥΎΘϜϟ΍ΓέάΑΖϳί ΪϤΠϣϲΗΎΒϧΖϳί ΕϮϳΰϟ΍ϭϥϮϫΪϟ΍

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN COMPOSITION OF FOODS PORTION AND

(

ϲΑήόϟ΍Ϣγϻ΍

βϤθϟ΍ΩΎΒϋέϭάΑΖϳί Arabic Na Arabic PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL

˯΍άϐϟ΍

Food

˯΍άϐϟ΍

Food

10 Ϣϗέ 10 Ϣϗέ No. No. 10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 10.9 10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 10.9 10.10 10.11 10.12 10.13 10.14 10.10 10.11 10.12 10.13 10.14 ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

51 FOOD COMPOSITON TABLES

)

N N N N N N N N N N N N N N N N N 20 49 43 34 229 246 364 233 Γήόγ 379 246 356 258 327 437 279 452 472 289 181 318 Kcal Γήόγ Kcal ( ( Energy Energy Δϳέ΍ήΣϪϗΎσ Δϳέ΍ήΣϪϗΎσ

drate

)

N N N N N g ϢΟ N N N N N N N N N N N N ϢΟ 9.5 5.3 2.7 1.8 ( 45.2 42.7 68.2 60.0 67.9 47.8 34.6 20.7 28.5 34.9 14.5 31.7 ( 42.1 31.6 56.9 26.1 Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ

Carbohy

Carbohydrate

)

.2 g

N N N N N N N N N N N N N

ϢΟ g 9.9 2.4 3.8 5.0 N N N N N N N N N N N N ϢΟ ( ϑΎϴϟ΍ 11.6 26.9 0.9 (

ϑΎϴϟ΍ 20.1 30 23.9 23.0 Fibre Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

ϢΟ g 6.8 5.3 1.6 1.7 ϢΟ ( Ash 5.4 6.1 5.0 ϥΩΎόϣ (

Ash ϥΩΎόϣ

)

ϢΟ g 1.2 3.6 0.7 3.3 2.7 0.7 4.6 1.3 7.0 3.3 2.1 Fat ϢΟ ( 15.1 24.4 28.7 28.8 36.4 36.3 13.0 17.3 44.0 ϥϮϫΩ 8.7 2.2 6.7 6.2 2.2 3.2 0.6 7.4 Fat ( 15.9 14.6 25.3 16.8 20.1 17.8 18.2 10.8 14.9 ϥϮϫΩ

)

ϢΟ g 8.5 1.7 7.4 7.8 6.5 3.8 7.5 5.8 3.0 0.2 ϢΟ ( 15.6 18.7 24.8 28.9 24.9 14.8 15.8 10.9 12.0 10.4 20.6 6.1 3.9 3.9 6.0 2.4 9.5 ( ϦϴΗϭήΑ 17.6 19.8 1 10.8 18.1 12.3 15.9 12.4 17.8 15.8 23.8 ϦϴΗϭήΑ Protein Protein

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) ) )

) 5

ϢΟ g ˯Ύϣ 6.5 6.9 6.2 9. 9.0 8.1 6.0 2.8 ϢΟ ( ˯Ύϣ ϞϜϟ ϞϜϟ 10.1 10.5 85.7 16.3 15.9 86.4 11.3 14.3 83.1 10.5 11.4 8.5 9.5 9.9 8.3 6.0 7.8 8.1 9.5 6.9 8.9 8.1 8.5 8.8 9.5 (9.4) (8.0) ( 20.0 10.0 9 Water

Water

˺˹˹ ˺˹˹

Δϓήϗ Δϓήϗ Ϟϔϧήϗ ) ) )

ΩϮγ΍ϞϔϠϓ ξϴΑ΍ϞϔϠϓ ϝΎϬϟ΍ΐΣ ΐϴτϟ΍ίϮΟ ΝίΎσωΎϨόϧ ΔΒϠΤϟ΍έϭάΑ ϒϔΠϣωΎϨόϧ )

ϥϮδϨϳέϭάΑ ϝΩήΨϟ΍έϭάΑ ϡϮΜϟ΍ϕϮΤδϣ βϓήϜϟ΍έϭάΑ ϥϮϤϜϟ΍έϭάΑ

ήϣϮθϟ΍έϭάΑ ϩήΑΰϜϟ΍έϭάΑ ΝίΎσϞϴΒΠϧί Ύϳϭ΍ήϜϟ΍έϭάΑ ΝίΎσβϧϭΪϘΑ ϒϔΠϣβϧϭΪϘΑ Ϧϴγέ΍Ω Ϧϴγέ΍Ω

εΎΨθΨϟ΍ΓέάΑ έΎϤδϣ

( ϥϮΤτϣϞϴΒΠϧί ϝΩήΨϟ΍ϕϮΤδϣ

Ϟϴϫ

ϱέΎϜϟ΍ϕϮΤδϣ

( ϪϳΪϨϫϞΑ΍ϮΗΔτϠΧ

ϒϔΠϣήϤΣ΍ϞϔϠϓ

ϥϮΤτϣΩϮγ΃ϞϔϠϓ ϒϔΠϣΩϮγ΍ϥϮϤϴϟ

ϥϮΤτϣϝΎϬϟ΍ΐΣ

ϥϮΤτϣˬΐϴτϟ΍ίϮΟ Ε΍έΎϬΒϟ΍ϭΏΎθϋϷ΍

έΎΤϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

ΝίΎσˬϞϴΒΠϧΰϟ΍έάΟ

ϲϠϏήϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

ϒϔΠϣ

ϲΑήόϟ΍Ϣγϻ΍ ΔϧϮΤτϣΔϠϜθϣΕ΍έΎϬΑ

ΔΟίΎτϟ΍ΓήΑΰϜϟ΍ϕ΍έϭ΍ ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ΔϧϮΤτϣ ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic ΐϴτϟ΍ίϮΟέϮθϗϕϮΤδϣ

Arabic Name Arabic

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϼϟ ( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food ˯΍άϐϟ΍

Food

powder

dried, dried, ground dried dried white ground - - - - - Garam masala Garam powder Garlic fresh root, Ginger fresh Ginger, black dried Lemon, Mace Mint, fresh Mustard seeds Mustard Nutmeg ground Nutmeg, Paprika fresh Parsley, black Pepper, seeds Poppy

HERBS & SPICE ground Allspice, seeds Anise seeds Caraway seed dried Cardamom, ground Cardamom, seeds Celery Chilli powder Chillies, dried Cinnamon bark Cinnamon, ground Cloves, dried fresh leaves, Coriander seeds Coriander Cumin seeds powder Curry seeds Fennel seeds Fenugreek

Ϣϗέ 1.19 1.36 No. 11 Ϣϗέ No.

11.18 1 11.20 11.21 11.22 11.23 11.24 11.25 11.26 11.27 11.28 11.29 11.30 11.31 11.32 11.33 11.34 11.35 1 11.37 11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9 ϞδϠδΘϟ΍

11.10 11.11 11.12 11.13 11.14 11.15 11.16 11.

ϞδϠδΘϟ΍

52 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

N N N N N N N N N N N N N N N N N 20 49 43 34 229 246 364 233 Γήόγ 379 246 356 258 327 437 279 452 472 289 181 318 Kcal Γήόγ Kcal ( ( Energy Energy Δϳέ΍ήΣϪϗΎσ Δϳέ΍ήΣϪϗΎσ

drate

)

N N N N N g ϢΟ N N N N N N N N N N N N ϢΟ 9.5 5.3 2.7 1.8 ( 45.2 42.7 68.2 60.0 67.9 47.8 34.6 20.7 28.5 34.9 14.5 31.7 ( 42.1 31.6 56.9 26.1 Ε΍έΪϴϫϮΑήϛ Ε΍έΪϴϫϮΑήϛ

Carbohy

Carbohydrate

)

.2 g

N N N N N N N N N N N N N

ϢΟ g 9.9 2.4 3.8 5.0 N N N N N N N N N N N N ϢΟ ( ϑΎϴϟ΍ 11.6 26.9 0.9 (

ϑΎϴϟ΍ 20.1 30 23.9 23.0 Fibre Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

ϢΟ g 6.8 5.3 1.6 1.7 ϢΟ ( Ash 5.4 6.1 5.0 ϥΩΎόϣ (

Ash ϥΩΎόϣ

)

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

) ) )

) 5

Water

˺˹˹ ˺˹˹

Δϓήϗ Δϓήϗ Ϟϔϧήϗ ) ) )

ΩϮγ΍ϞϔϠϓ ξϴΑ΍ϞϔϠϓ ϝΎϬϟ΍ΐΣ ΐϴτϟ΍ίϮΟ ΝίΎσωΎϨόϧ ΔΒϠΤϟ΍έϭάΑ ϒϔΠϣωΎϨόϧ )

ϥϮδϨϳέϭάΑ ϝΩήΨϟ΍έϭάΑ ϡϮΜϟ΍ϕϮΤδϣ βϓήϜϟ΍έϭάΑ ϥϮϤϜϟ΍έϭάΑ

ήϣϮθϟ΍έϭάΑ ϩήΑΰϜϟ΍έϭάΑ ΝίΎσϞϴΒΠϧί Ύϳϭ΍ήϜϟ΍έϭάΑ ΝίΎσβϧϭΪϘΑ ϒϔΠϣβϧϭΪϘΑ Ϧϴγέ΍Ω Ϧϴγέ΍Ω

εΎΨθΨϟ΍ΓέάΑ έΎϤδϣ

( ϥϮΤτϣϞϴΒΠϧί ϝΩήΨϟ΍ϕϮΤδϣ

Ϟϴϫ

ϱέΎϜϟ΍ϕϮΤδϣ

( ϪϳΪϨϫϞΑ΍ϮΗΔτϠΧ

ϒϔΠϣήϤΣ΍ϞϔϠϓ

ϥϮΤτϣΩϮγ΃ϞϔϠϓ ϒϔΠϣΩϮγ΍ϥϮϤϴϟ

ϥϮΤτϣϝΎϬϟ΍ΐΣ

ϥϮΤτϣˬΐϴτϟ΍ίϮΟ Ε΍έΎϬΒϟ΍ϭΏΎθϋϷ΍

έΎΤϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

ΝίΎσˬϞϴΒΠϧΰϟ΍έάΟ

ϲϠϏήϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

ϒϔΠϣ

ϲΑήόϟ΍Ϣγϻ΍ ΔϧϮΤτϣΔϠϜθϣΕ΍έΎϬΑ

ΔΟίΎτϟ΍ΓήΑΰϜϟ΍ϕ΍έϭ΍ ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ΔϧϮΤτϣ ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic ΐϴτϟ΍ίϮΟέϮθϗϕϮΤδϣ

Arabic Name Arabic

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϼϟ ( (

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food ˯΍άϐϟ΍

Food

powder

Ϣϗέ 1.19 1.36 No. 11 Ϣϗέ No.

11.18 1 11.20 11.21 11.22 11.23 11.24 11.25 11.26 11.27 11.28 11.29 11.30 11.31 11.32 11.33 11.34 11.35 1 11.37 11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9 ϞδϠδΘϟ΍

11.10 11.11 11.12 11.13 11.14 11.15 11.16 11.

ϞδϠδΘϟ΍

53 FOOD COMPOSITON TABLES

)

0 0 0 0 0 0 0 0 0 0 0 0 0 0

50 63 ) mg

ϢΠϠϣ

(

ΝϦϴϣΎΘϴϓ

95 Vitamin C Vitamin 310 115 273 276 349 Γήόγ Kcal

( Energy

Δϳέ΍ήΣϪϗΎσ

)

N N 2.9 3.6 0.8 1.1 7.9 9.5 2.4 1.3 1.5 0.7 2.1 3.6 3.5 1.3 mg ϢΠϠϣ 10.3 ϦϴγΎϴϧ ( Niacin

)

g N N ϢΟ 0.1 0.4 0.2 0.2 0.8 0.4 0.4 0.1 0.3 0.1 0.3 0.4 0.3 0.4 0.4 mg ϢΠϠϣ ( 61.5 18.2 64.5 15.1 45.3 69.4 ( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳ Vitamins Ε΍έΪϴϫϮΑήϛ Riboflavin

Carbohydrate

)

N N )

0.1 0.4 0.2 0.2 0.4 0.9 0.1 0.1 0.1 0.1 0.2 0.6 0.3 0.4 0.3

mg ϢΠϠϣ

ϦϴϣΎϴΛ

( g N N N N N ϢΟ 2.6 ( ϑΎϴϟ΍ Thiamin

Fibre

)

˰ ˰ ˰ ˰ ˰

ϢΟ 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3.5 ( 29 Ash µg ϥΩΎόϣ

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol

(

)

ϢΟ )

5.9 2.1 0.3 2.5 7.4 5.1

Fat ( ϥϮϫΩ

7.1 5.0 2.3 5.6 1.9 mg ΪϳΪΣ 100 ϢΠϠϣ 37.0 32.3 44.9 14.3 17.0 38.1 69.0 58.7 12.3 23.3 Iron

(

)

g ϢΟ

5.8 3.2 3.0 9.1 6.3 ( 11.4 ϦϴΗϭήΑ

Protein )

39 61 36

mg 110 440 510 160 170 550 300 370 110 400 510 270 510 340 ϢΠϠϣ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

(

έϮϔγϮϓ

)

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

g ) ϢΟ ˯Ύϣ 7.8 Phosphorus Minerals ( 11.9 70.5 25.8 69.3 13.1 ϞϜϟ Water

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ

˺˹˹

ί )

˺˹˹

Ϣϛήϛ ήϔϋί 98 mg 660 650 950 130 130 280 160 440 730 660 970 640 130 ϢΠϠϣ 1770 1230 1200 ( ϥ΍ ϡϮϴδϟΎϛ

Calcium

ΝίΎσήΘϋί ϒϔΠϣήΘϋ

ϯΪϨϬϟ΍ήϤΘϟ΍ΐϟ

Δϓήϗ Δϓήϗ

έϭάΑ Ϟϔϧήϗ ) ) ) ΍Ω ήϜϟ΍έϭάΑ ϲΑήόϟ΍Ϣγϻ΍ ϝΎϬϟ΍ΐΣ ΔΒϠΤϟ΍έϭάΑ ) ϥϮδϨϳ ϥϮϤϜϟ΍έϭάΑ ϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ήϣϮθϟ΍έϭάΑ ϩήΑΰϜϟ΍έϭάΑ Arabic Name Arabic βϓ Ύϳϭ΍ήϜϟ΍έϭάΑ

Ϧϴγέ΍Ω Ϧϴγέ έΎϤδϣ ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ϪΟίΎτϟ΍ϱΪϨϬϟ΍ήϤΘϟ΍ϕ΍έϭ΍

(

Ϟϴϫ ϱέΎϜϟ΍ϕϮΤδϣ

(

Ϟϛϼ ϒϔΠϣήϤΣ΍ϞϔϠϓ

( ϥϮΤτϣϝΎϬϟ΍ΐΣ

Ϟϛϼϟ

Ε΍έΎϬΒϟ΍ϭΏΎθϋϷ΍ έΎΤϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

(

ϲΑήόϟ΍Ϣγϻ΍

ϒϔΠϣ ΔϧϮΤτϣΔϠϜθϣΕ΍έΎϬΑ

ΔΟίΎτϟ΍ΓήΑΰϜϟ΍ϕ΍έϭ΍

Arabic Name Arabic ΔϧϮΤτϣ

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

dried, dried, ground

- Saffron leaves, fresh Tamarind pulp Tamarind fresh Thyme, Turmeric

HERBS & SPICES ground Allspice, seeds Anise seeds Caraway seed dried Cardamom, ground Cardamom, seeds Celery Chilli powder Chillies, dried Cinnamon bark Cinnamon, ground Cloves, dried fresh leaves, Coriander seeds Coriander Cumin seeds powder Curry seeds Fennel seeds Fenugreek

14 Ϣϗέ

No.

11.38 11.39 11.40 11.41 11.42 11.43 Ϣϗέ ϞδϠδΘϟ΍ No.

11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9

11.10 11.11 11.12 11.13 11. 11.15 11.16 11.17 ϞδϠδΘϟ΍ 11

54 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

0 0 0 0 0 0 0 0 0 0 0 0 0 0

50 63 ) mg

ϢΠϠϣ

(

ΝϦϴϣΎΘϴϓ

95 Vitamin C Vitamin 310 115 273 276 349 Γήόγ Kcal

( Energy

Δϳέ΍ήΣϪϗΎσ

)

N N 2.9 3.6 0.8 1.1 7.9 9.5 2.4 1.3 1.5 0.7 2.1 3.6 3.5 1.3 mg ϢΠϠϣ 10.3 ϦϴγΎϴϧ ( Niacin

)

g N N ϢΟ 0.1 0.4 0.2 0.2 0.8 0.4 0.4 0.1 0.3 0.1 0.3 0.4 0.3 0.4 0.4 mg ϢΠϠϣ ( 61.5 18.2 64.5 15.1 45.3 69.4 ( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳ Vitamins Ε΍έΪϴϫϮΑήϛ Riboflavin

Carbohydrate

)

N N )

0.1 0.4 0.2 0.2 0.4 0.9 0.1 0.1 0.1 0.1 0.2 0.6 0.3 0.4 0.3

mg ϢΠϠϣ

ϦϴϣΎϴΛ

( g N N N N N ϢΟ 2.6 ( ϑΎϴϟ΍ Thiamin

Fibre

)

˰ ˰ ˰ ˰ ˰

ϢΟ 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3.5 ( 29 Ash µg ϥΩΎόϣ

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol

(

)

ϢΟ )

5.9 2.1 0.3 2.5 7.4 5.1

Fat ( ϥϮϫΩ

7.1 5.0 2.3 5.6 1.9 mg ΪϳΪΣ 100 ϢΠϠϣ 37.0 32.3 44.9 14.3 17.0 38.1 69.0 58.7 12.3 23.3 Iron

(

)

g ϢΟ

5.8 3.2 3.0 9.1 6.3 ( 11.4 ϦϴΗϭήΑ

Protein )

39 61 36

mg 110 440 510 160 170 550 300 370 110 400 510 270 510 340 ϢΠϠϣ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

(

έϮϔγϮϓ

)

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

g ) ϢΟ ˯Ύϣ 7.8 Phosphorus Minerals ( 11.9 70.5 25.8 69.3 13.1 ϞϜϟ Water

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ

˺˹˹

ί )

˺˹˹

Ϣϛήϛ ήϔϋί 98 mg 660 650 950 130 130 280 160 440 730 660 970 640 130 ϢΠϠϣ 1770 1230 1200 ( ϥ΍ ϡϮϴδϟΎϛ

Calcium

ΝίΎσήΘϋί ϒϔΠϣήΘϋ

ϯΪϨϬϟ΍ήϤΘϟ΍ΐϟ

Δϓήϗ Δϓήϗ

Ϧϴγέ΍Ω Ϧϴγέ έΎϤδϣ ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

ϪΟίΎτϟ΍ϱΪϨϬϟ΍ήϤΘϟ΍ϕ΍έϭ΍

(

Ϟϴϫ ϱέΎϜϟ΍ϕϮΤδϣ

(

Ϟϛϼ ϒϔΠϣήϤΣ΍ϞϔϠϓ

( ϥϮΤτϣϝΎϬϟ΍ΐΣ

Ϟϛϼϟ

Ε΍έΎϬΒϟ΍ϭΏΎθϋϷ΍ έΎΤϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

(

ϲΑήόϟ΍Ϣγϻ΍

ϒϔΠϣ ΔϧϮΤτϣΔϠϜθϣΕ΍έΎϬΑ

ΔΟίΎτϟ΍ΓήΑΰϜϟ΍ϕ΍έϭ΍

Arabic Name Arabic ΔϧϮΤτϣ

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

dried, dried, ground

- Saffron leaves, fresh Tamarind pulp Tamarind fresh Thyme, Turmeric

14 Ϣϗέ

No.

11.38 11.39 11.40 11.41 11.42 11.43 Ϣϗέ ϞδϠδΘϟ΍ No.

11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9

11.10 11.11 11.12 11.13 11. 11.15 11.16 11.17 ϞδϠδΘϟ΍ 11

55 FOOD COMPOSITON TABLES

)

Tr Tr 0.0 0.0 4.0 4.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 mg 0.0 3.0 3.0 0.0 0.0 ϢΠϠϣ mg 31.0 ϢΠϠϣ

( 190.0 120.0 ( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

)

N N N N 2.5 0.7 0.9 0.8 5.1 1.4 1.1 7.9 1.4 1.3 1.0 5.4 1.1 8.7 0.2 1.0 mg 4.1 0.7 4.9 2.3 ϢΠϠϣ mg 15.3 ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ ( Niacin Niacin

)

N N

mg ϢΠϠϣ mg 0.33 0.12 0.04 0.03 0.19 0.42 0.33 0.38 0.01 0.06 1.74 0.06 0.32 0.24 0.92 0.13 0.17 ϢΠϠϣ 0.10 0.07 0.40 0.00

( ( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ

Vitamins

Vitamins Riboflavin Riboflavin

)

N N N .85 N N ΠϠϣ mg ϢΠϠϣ mg 0.35 0.02 0.02 0.05 0.25 0.12 0.54 0.33 0.35 0.65 0.23 0.11 0.33 0.02 0 0.33) Ϣ ϦϴϣΎϴΛ 0.24 0.16 0.03

( ϦϴϣΎϴΛ (

( Thiamin Thiamin

) )

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 5 0 0 3 µg µg 252

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol Retinol ( (

)

N N 3.9 2.8 0 9.5 9.5 4.6 3.0 7.7 mg ΪϳΪΣ 5.2 4.2 ϢΠϠϣ mg ΪϳΪΣ 32.6 46.8 16.0 12.6 18.5 23.6 41.5 11.2 34.1 14.3 11.1 ϢΠϠϣ Iron 11.1 14.8 Iron ( ( 123.6

)

27 75 64 81 67 mg 390 220 136 140 216 100 490 180 840 240 210 350 340 170 290 180 840 ϢΠϠϣ mg 250 110 200 282 ϢΠϠϣ ( ( έϮϔγϮϓ έϮϔγϮϓ

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ )

) Phosphorus Minerals Phosphorus Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ

)

˺˹˹

10 65 22 17 97 mg 760 199 180 2 330 520 120 180 180 200 430 150 270 ϢΠϠϣ mg 110 300 110 630 150 ϢΠϠϣ 1370 1080 1580 ( 1890 ( ϡϮϴδϟΎϛ ϡϮϴδϟΎϛ Calciu Calcium

Ϣϛήϛ

ϥ΍ήϔϋί

ΩϮγ΍ϞϔϠϓ ξϴΑ΍ϞϔϠϓ

ΐϴτϟ΍ίϮΟ ΝίΎσωΎϨόϧ ϒϔΠϣωΎϨόϧ ΝίΎσήΘϋί

ϝΩήΨϟ΍έϭάΑ ϒϔΠϣήΘϋί ϡϮΜϟ΍ϕϮΤδϣ

ΝίΎσϞϴΒΠϧί ΝίΎσβϧϭΪϘΑ

ϒϔΠϣβϧϭΪϘΑ

εΎΨθΨϟ΍ΓέάΑ

ϥϮΤτϣϞϴΒΠϧί

ϝΩήΨϟ΍ϕϮΤδϣ

ϯΪϨϬϟ΍ήϤΘϟ΍ΐϟ

ϪϳΪϨϫϞΑ΍ϮΗΔτϠΧ

ϥϮΤτϣΩϮγ΃ϞϔϠϓ ϒϔΠϣΩϮγ΍ϥϮϤϴϟ

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ϥϮΤτϣˬΐϴτϟ΍ίϮΟ (

ϲΑήόϟ΍Ϣγϻ΍ ΝίΎσˬϞϴΒΠϧΰϟ΍έάΟ ϲΑήόϟ΍Ϣγϻ΍

ϲϠϏήϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

Arabic Name Arabic

ΐϴτϟ΍ίϮΟέϮθϗϕϮΤδϣ

ΔΟίΎτϟ΍ϱΪϨϬϟ΍ήϤΘϟ΍ϕ΍έϭ΍

˯΍άϐϟ΍ ˯΍άϐϟ΍ Food Food

dried, dried, ground dried dried white dried, dried, ground

- - - - - Garam masala Garam powder Garlic fresh root, Ginger fresh Ginger, black dried Lemon, Mace Mint, fresh powder Mustard seeds Mustard Nutmeg ground Nutmeg, Paprika fresh Parsley, black Pepper, ground seeds Poppy Saffron leaves, fresh Tamarind pulp Tamarind fresh Thyme, Turmeric

Ϣϗέ Ϣϗέ No. No.

11.18 11.19 11.20 11.21 11.22 11.23 11.24 11.25 11.26 11.27 11.28 11.29 11.30 11.31 11.32 11.33 11.34 11.35 11.36 11.37 11.38 11.39 11.40 11.41 11.42 11.43 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

56 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

Tr Tr 0.0 0.0 4.0 4.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 mg 0.0 3.0 3.0 0.0 0.0 ϢΠϠϣ mg 31.0 ϢΠϠϣ

( 190.0 120.0 ( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

)

N N N N 2.5 0.7 0.9 0.8 5.1 1.4 1.1 7.9 1.4 1.3 1.0 5.4 1.1 8.7 0.2 1.0 mg 4.1 0.7 4.9 2.3 ϢΠϠϣ mg 15.3 ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ ( Niacin Niacin

)

N N

N N mg ϢΠϠϣ mg 0.33 0.12 0.04 0.03 0.19 0.42 0.33 0.38 0.01 0.06 1.74 0.06 0.32 0.24 0.92 0.13 0.17 ϢΠϠϣ 0.10 0.07 0.40 0.00

( ( ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ ΕΎϨϴϣΎΘϴϔϟ΍ ϦϴϓϼϓϮΒϳέ

Vitamins

Vitamins Riboflavin Riboflavin

)

N N N .85 N N ΠϠϣ mg ϢΠϠϣ mg 0.35 0.02 0.02 0.05 0.25 0.12 0.54 0.33 0.35 0.65 0.23 0.11 0.33 0.02 0 0.33) Ϣ ϦϴϣΎϴΛ 0.24 0.16 0.03

( ϦϴϣΎϴΛ (

( Thiamin Thiamin

) )

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 5 0 0 3 µg µg 252

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol Retinol ( (

)

N N 3.9 2.8 0 9.5 9.5 4.6 3.0 7.7 mg ΪϳΪΣ 5.2 4.2 ϢΠϠϣ mg ΪϳΪΣ 32.6 46.8 16.0 12.6 18.5 23.6 41.5 11.2 34.1 14.3 11.1 ϢΠϠϣ Iron 11.1 14.8 Iron ( ( 123.6

)

27 75 64 81 67 mg 390 220 136 140 216 100 490 180 840 240 210 350 340 170 290 180 840 ϢΠϠϣ mg 250 110 200 282 ϢΠϠϣ ( ( έϮϔγϮϓ έϮϔγϮϓ

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ )

) Phosphorus Minerals Phosphorus Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ϞϜϟ

)

˺˹˹

10 65 22 17 97 mg 760 199 180 2 330 520 120 180 180 200 430 150 270 ϢΠϠϣ mg 110 300 110 630 150 ϢΠϠϣ 1370 1080 1580 ( 1890 ( ϡϮϴδϟΎϛ ϡϮϴδϟΎϛ Calciu Calcium

Ϣϛήϛ

ϥ΍ήϔϋί

ΩϮγ΍ϞϔϠϓ ξϴΑ΍ϞϔϠϓ

ΐϴτϟ΍ίϮΟ ΝίΎσωΎϨόϧ ϒϔΠϣωΎϨόϧ ΝίΎσήΘϋί

ϝΩήΨϟ΍έϭάΑ ϒϔΠϣήΘϋί ϡϮΜϟ΍ϕϮΤδϣ

ΝίΎσϞϴΒΠϧί ΝίΎσβϧϭΪϘΑ

ϒϔΠϣβϧϭΪϘΑ

εΎΨθΨϟ΍ΓέάΑ

ϥϮΤτϣϞϴΒΠϧί

ϝΩήΨϟ΍ϕϮΤδϣ

ϯΪϨϬϟ΍ήϤΘϟ΍ΐϟ

ϪϳΪϨϫϞΑ΍ϮΗΔτϠΧ

ϥϮΤτϣΩϮγ΃ϞϔϠϓ ϒϔΠϣΩϮγ΍ϥϮϤϴϟ

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ϥϮΤτϣˬΐϴτϟ΍ίϮΟ (

ϲΑήόϟ΍Ϣγϻ΍ ΝίΎσˬϞϴΒΠϧΰϟ΍έάΟ ϲΑήόϟ΍Ϣγϻ΍

ϲϠϏήϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ

Arabic Name Arabic

ΐϴτϟ΍ίϮΟέϮθϗϕϮΤδϣ

ΔΟίΎτϟ΍ϱΪϨϬϟ΍ήϤΘϟ΍ϕ΍έϭ΍

˯΍άϐϟ΍ ˯΍άϐϟ΍ Food Food

dried, dried, ground dried dried white dried, dried, ground

Ϣϗέ Ϣϗέ No. No.

11.18 11.19 11.20 11.21 11.22 11.23 11.24 11.25 11.26 11.27 11.28 11.29 11.30 11.31 11.32 11.33 11.34 11.35 11.36 11.37 11.38 11.39 11.40 11.41 11.42 11.43 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

57 FOOD COMPOSITON TABLES

)

) ˰

46 72 38 50 91 24 31 76 39

312 287 100 540 366

Γήόγ

ϪϗΎσ Kcal

Δϳέ΍ήΣ ( 7 90 46 62 31 38 33 31 99 52 21 87 76 66 61 36 Energy 378 112 388 107

Γήόγ Kcal

( Energy

Δϳέ΍ήΣϪϗΎσ

)

˰ .7 g ϢΟ 9.9 0.6 5 7.0 6.8 ( 11.4 17.2 11.7 21.0 11.5 28.5 11.0 57.3 10.5 77.0

) Ε΍έΪϴϫϮΑήϛ

g ϢΟ

7.9 9.7 8.3 6.8 1.6 5.6 8.8 Carbohydrate ( 10.6 11.7 15.3 78.0 12.7 11.5 29.8 98.3 11.1 16.4 15.9 28.5 14.4

Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g N ϢΟ Tr 0.3 0.8 0.2 0.2 0.0 0.0 ( ϑΎϴϟ΍

Fibre

)

) g

N ϢΟ

Tr Tr Tr Tr Tr

0.0 0.0 0.0 1.9 0.8 0.1 0.0 0.0 0.4 0.5 0.0 0.3 0.1 ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

( g ϑΎϴϟ΍ ϢΟ

Fibre 0.2 0.1 0.6 0.2 0.5 0.8 ( Ash ϥΩΎόϣ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

ϢΟ

g 0.3 0.3 0.4 0.5 0.2 0.2 ϢΟ ( Ash ϥΩΎόϣ 0.0 0.1 0.1 0.1 0.0 0.1 0.1 0.1 4.2 0.0 0.0 0.0 6.0 Fat

( ϥϮϫΩ 21.7 15.4 34.9

)

ϢΟ Tr Tr Tr

) 4.1 0.1 0.0 0.1 4.0 3.9 0.4 0.0 0.0 1.6 3.7 0.5 0.1 0.0 0.1 0.1

Fat (

26.0 ϥϮϫΩ

g ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ϢΟ Tr 0.1 0.4 0.1 0.6 0.1 1.4 0.5 0.7 3.4 2.7 0.0 5.5 ( 18.5 10.4 14.6

ϦϴΗϭήΑ

Protein

)

ϢΟ Tr Tr

3.4 0.3 0.2 0.3 0.5 0.4 0.4 4.2 0.5 0.3 0.1 1.3 3.1 1.4 0.4 0.4 0.5

(

12.4 ) ϦϴΗϭήΑ

Protein g ϢΟ ˯Ύϣ 3.4 4.1 3.4 3.0 2.1

( 88.3 81.9 88.0 87.0 99.0 76.2 92.3 91.3 84.6 89.8 100.0 Water

)

g ϢΟ ˯Ύϣ 2.5 0.5 ( 80.9 85.4 84.2 89.8 87.3 89.4 90.0 78.6 86.4 91.4 94.6 70.5 81.9 80.8 83.0 71.2 84.6 89.2 ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ Water ) )

ϕϮΤδϣ ϞϜϟ ϞϜϟ ΖϴϣϲϓϮϛ ΔϴΑήϋΓϮϬϗ ΕΎΑϭήθϤϟ΍ ΡΎϔΗήϴμϋ ˹ έΰΟήϴμϋ

ζϤθϣήϴμϋ ϴμϋ ϭΎϛΎϜϟ΍ϕϮΤδϣ

˺˹ ˺˹˹

ΔϳίΎϏΕΎΑϭήθϣ )

ΝίΎσˬΡΎϔΗήϴμϋ ΝίΎσˬίϮϣήϴμϋ ϥΎΑϭάϟ΍ΔόϳήγΓϮϬϗ ΝίΎσˬέΰΟήϴμϋ

ΔμϤΤϣΓϮϬϗ Ζϳ΍Ω

( ΔϳίΎϐϟ΍ϻϮϜϟ΍ΕΎΑϭήθϣ ϥϮϤϴϠϟ΍ήϴμϋ ϰϠΤϣήϴϏΡΎϔΘϟ΍ήϴμϋ

ϴηϚϠϤϟ΍ϕϮΤδϣ

ϚϴϟέϮϬϟ΍ϕϮΤδϣ

ΔΗϼϛϮθϟ΍ΏϭήθϣϕϮΤδϣ ϰϠΤϣΐϨϋήϴμϋ Ϛ

ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ΕϭήϓΐϳήΟήϴμϋ ϞϣΎϛΐϴϠΣϊϣΎϛϮϜϟ΍ϕϮΤδϣ ΝίΎσˬϱϮϴϛήϴμϋ ΝίΎσˬΔϓ΍ϮΟή

ΝίΎσˬϝΎϘΗήΑήϴμϋ

ϲΑήόϟ΍Ϣγϻ΍

ΝίΎσˬϞϴΘϛϮϛήϴμϋ ΰϛήϤϟ΍ϝΎϘΗήΒϟ΍Ώ΍ήη ΝίΎσˬϮΠϧΎϤϟ΍ήϴμϋ

ϰϠΤϣήϴϏΐϨόϟ΍ήϴμϋ Arabic Name Arabic

ΔϳίΎϐϟ΍ϥϮϤϴϠϟ΍ΕΎΑϭήθϣ

ϰϠΤϣήϴϏϝΎϘΗήΒϟ΍ήϴμϋ ϲΑήόϟ΍Ϣγϻ΍

ΰϛήϤϟ΍ϥϮϤϴϟ΍ήϴμϋΏ΍ήη Arabic Name Arabic

ϢγΪϟ΍ϞϣΎϛΐϴϠΤϟ΍ϊϣήπΤϣ ϰϠΤϣήϴϏΕϭήϓΐϳήϛήϴμϋ

ϰϠΤϣΐϠόϣΕϭήϓΐϳήΟήϴμϋ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ( ϰϠΤϣήϴϏΐϠόϣ

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food ˯΍άϐϟ΍

Food

it canned made up with whole milk made sweetened canned up with whole milk made

made up with whole milk made up with whole milk made

˰ juice, unsweetened Grape juice, sweetened Grapes Grapefru ˰ unsweetened juice, Grapefruit juice, fresh Guava powder Horlicks ˰ fresh Kiwi juice, juice Lemon bottled Lemonade, undiluted juice cordial, Lime powder Milk shake ˰ fresh Mixed juice, fruit juice, fresh Mango drink, undiluted Orange juice, fresh Orange juice, unsweetened Orange

BEVERAGES juice Apple fresh juice, Apple unsweetened juice, Apple juice Apricot coffee Arabic jucice, fresh Banana juice Carrot fresh juice, Carrot powder Cocoa ˰ roasted ground, Coffee instant Coffee, Coffeemate Cola drinks drin carbonated Diet powder chocolate Drinking

Ϣϗέ 2.27 12 No. Ϣϗέ No.

12.1 12.2 12.3 12.4 12.5 12.6 12.7 12.8 12.9 12.17 12.18 12.19 12.20 12.21 12.22 12.23 12.24 12.25 12.26 1 12.28 12.29 12.30 12.31 12.32 12.33 12.34 12.35 12.36 ϞδϠδΘϟ΍

12.10 12.11 12.12 12.13 12.14 12.15 12.16 ϞδϠδΘϟ΍

58 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

) ˰

46 72 38 50 91 24 31 76 39

312 287 100 540 366

Γήόγ

ϪϗΎσ Kcal

Δϳέ΍ήΣ ( 7 90 46 62 31 38 33 31 99 52 21 87 76 66 61 36 Energy 378 112 388 107

Γήόγ Kcal

( Energy

Δϳέ΍ήΣϪϗΎσ

)

˰ .7 g ϢΟ 9.9 0.6 5 7.0 6.8 ( 11.4 17.2 11.7 21.0 11.5 28.5 11.0 57.3 10.5 77.0

) Ε΍έΪϴϫϮΑήϛ

g ϢΟ

7.9 9.7 8.3 6.8 1.6 5.6 8.8 Carbohydrate ( 10.6 11.7 15.3 78.0 12.7 11.5 29.8 98.3 11.1 16.4 15.9 28.5 14.4

Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ g N ϢΟ Tr 0.3 0.8 0.2 0.2 0.0 0.0 ( ϑΎϴϟ΍

Fibre

)

) g

N ϢΟ

Tr Tr Tr Tr Tr

0.0 0.0 0.0 1.9 0.8 0.1 0.0 0.0 0.4 0.5 0.0 0.3 0.1 ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

( g ϑΎϴϟ΍ ϢΟ

Fibre 0.2 0.1 0.6 0.2 0.5 0.8 ( Ash ϥΩΎόϣ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

ϢΟ g 0.3 0.3 0.4 0.5 0.2 0.2 ϢΟ ( Ash ϥΩΎόϣ 0.0 0.1 0.1 0.1 0.0 0.1 0.1 0.1 4.2 0.0 0.0 0.0 6.0 Fat

( ϥϮϫΩ 21.7 15.4 34.9

)

ϢΟ Tr Tr Tr

) 4.1 0.1 0.0 0.1 4.0 3.9 0.4 0.0 0.0 1.6 3.7 0.5 0.1 0.0 0.1 0.1

Fat (

26.0 ϥϮϫΩ

g ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ϢΟ Tr 0.1 0.4 0.1 0.6 0.1 1.4 0.5 0.7 3.4 2.7 0.0 5.5 ( 18.5 10.4 14.6

ϦϴΗϭήΑ

Protein

)

ϢΟ Tr Tr

3.4 0.3 0.2 0.3 0.5 0.4 0.4 4.2 0.5 0.3 0.1 1.3 3.1 1.4 0.4 0.4 0.5

(

12.4 ) ϦϴΗϭήΑ

Protein g ϢΟ ˯Ύϣ 3.4 4.1 3.4 3.0 2.1

( 88.3 81.9 88.0 87.0 99.0 76.2 92.3 91.3 84.6 89.8 100.0 Water

)

ϕϮΤδϣ ϞϜϟ ϞϜϟ ΖϴϣϲϓϮϛ ΔϴΑήϋΓϮϬϗ ΕΎΑϭήθϤϟ΍ ΡΎϔΗήϴμϋ ˹ έΰΟήϴμϋ

ζϤθϣήϴμϋ ϴμϋ ϭΎϛΎϜϟ΍ϕϮΤδϣ

˺˹ ˺˹˹

ΔϳίΎϏΕΎΑϭήθϣ )

ΝίΎσˬΡΎϔΗήϴμϋ ΝίΎσˬίϮϣήϴμϋ ϥΎΑϭάϟ΍ΔόϳήγΓϮϬϗ ΝίΎσˬέΰΟήϴμϋ

ΔμϤΤϣΓϮϬϗ Ζϳ΍Ω

( ΔϳίΎϐϟ΍ϻϮϜϟ΍ΕΎΑϭήθϣ ϥϮϤϴϠϟ΍ήϴμϋ ϰϠΤϣήϴϏΡΎϔΘϟ΍ήϴμϋ

ϴηϚϠϤϟ΍ϕϮΤδϣ

ϚϴϟέϮϬϟ΍ϕϮΤδϣ

ΔΗϼϛϮθϟ΍ΏϭήθϣϕϮΤδϣ ϰϠΤϣΐϨϋήϴμϋ Ϛ

ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ΕϭήϓΐϳήΟήϴμϋ ϞϣΎϛΐϴϠΣϊϣΎϛϮϜϟ΍ϕϮΤδϣ ΝίΎσˬϱϮϴϛήϴμϋ ΝίΎσˬΔϓ΍ϮΟή

ΝίΎσˬϝΎϘΗήΑήϴμϋ

ϲΑήόϟ΍Ϣγϻ΍

ΝίΎσˬϞϴΘϛϮϛήϴμϋ ΰϛήϤϟ΍ϝΎϘΗήΒϟ΍Ώ΍ήη ΝίΎσˬϮΠϧΎϤϟ΍ήϴμϋ

ϰϠΤϣήϴϏΐϨόϟ΍ήϴμϋ Arabic Name Arabic

ΔϳίΎϐϟ΍ϥϮϤϴϠϟ΍ΕΎΑϭήθϣ

ϰϠΤϣήϴϏϝΎϘΗήΒϟ΍ήϴμϋ ϲΑήόϟ΍Ϣγϻ΍

ΰϛήϤϟ΍ϥϮϤϴϟ΍ήϴμϋΏ΍ήη Arabic Name Arabic

ϢγΪϟ΍ϞϣΎϛΐϴϠΤϟ΍ϊϣήπΤϣ ϰϠΤϣήϴϏΕϭήϓΐϳήϛήϴμϋ

ϰϠΤϣΐϠόϣΕϭήϓΐϳήΟήϴμϋ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ( ϰϠΤϣήϴϏΐϠόϣ

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

˯΍άϐϟ΍

Food ˯΍άϐϟ΍

Food

it canned made up with whole milk made sweetened canned up with whole milk made made up with whole milk made up with whole milk made

Ϣϗέ 2.27 12 No. Ϣϗέ No.

12.1 12.2 12.3 12.4 12.5 12.6 12.7 12.8 12.9 12.17 12.18 12.19 12.20 12.21 12.22 12.23 12.24 12.25 12.26 1 12.28 12.29 12.30 12.31 12.32 12.33 12.34 12.35 12.36 ϞδϠδΘϟ΍

12.10 12.11 12.12 12.13 12.14 12.15 12.16 ϞδϠδΘϟ΍

59 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰ ˰

Tr Tr

˰ 6.0 0.0 0.0 0.0 0.0 0.0 0.0 mg ϢΠϠϣ 97 57 41 77 14 42

( 358 228 Γήόγ Kcal ΝϦϴϣΎΘϴϓ

( Energy Vitamin C Vitamin Δϳέ΍ήΣϪϗΎσ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰

0.1 0.7 1.7 0.1 0.0 0.0 0.5 0.1 mg ϢΠϠϣ 10.0 22.0 ϦϴγΎϴϧ ( Niacin

)

g ϢΟ 0.0 3.0 9.8

( 79.4 12.9 14.0 10.5 60.8 18.7

)

Ε΍έΪϴϫϮΑήϛ ˰ ˰ ˰ ˰ ˰ ˰ ˰

mg ϢΠϠϣ 0.01 0.07 0.06 0.15 0.20 0.11 1.00 0.00 0.04 0.14

( Carbohydrate ΕΎϨϴϣΎΘϴϔϟ΍

Vitamins ϦϴϓϼϓϮΒϳέ Riboflavin

)

g ) N

ϢΟ Tr Tr 0.4 0.0 0.4 0.6 0.6 0.3 ( ϑΎϴϟ΍

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

Fibre

mg ϢΠϠϣ

0.01 0.03 0.16 0.04 0.00 0.00 0.00 0.06 0.04 ϦϴϣΎϴΛ

(

Thiamin

)

˰ ˰ ˰ ˰ ˰ g

ϢΟ ) 0.2 0.2 0.0 0.2 ( Ash ϥΩΎόϣ

˰ ˰ ˰ ˰ ˰ ˰ ˰

0 0 3 0 0 0 0 0

50 47

µg

)

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ g Retinol ϢΟ Tr ( 2.7 3.8 0.1 0.1 0.0 0.2 0.0 0.5 Fat ( ϥϮϫΩ

)

N Tr

1.3 0.1 0.1 1.0 0.1 0.2 0.2 0.2 4.1 4.4 0.0 2.4 0.2 mg ΪϳΪΣ ϢΠϠϣ

10.5 Iron )

(

ϢΟ

9.0 3.8 0.2 0.3 0.1 0.2 0.0 0.8 0.6 ( ϦϴΗϭήΑ

Protein

)

˰ ˰ ˰ ˰

7 5 0

23 25 15 99 ) mg

660 100 160 350 350 190 ϢΠϠϣ

( g έϮϔγϮϓ ϢΟ ˯Ύϣ 2.0 ( 78.5 85.2 87.8 40.3 80.4 88.9 93.8 89.1

Water

Phosphorus Minerals ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ )

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ )

ϞϜϟ )

ϞϜϟ

1 7 1 9 4 4 cium 98 36 16 33 mg 130 110 130 160 100 110 ϢΠϠϣ ˺˹˹ ϩΩΎγϱΎη

( ϡϮϴδϟΎϛ ˺˹˹

Cal

ϢσΎϤτϟ΍ήϴμϋ

ϦϴΘϠϓϭϻ΍ϕϮΤδϣ ΝίΎσˬΦϴτΑήϴμϋ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ

ΝίΎσˬαΎϧΎϧ΃ήϴμϋ ΝίΎσˬΔϟϭ΍ήϓήϴμϋ

΍Ϣγϻ΍

ϒϔΨϣήϴϏΎϨϴΒϳέΏ΍ήη

ΖϴϣϲϓϮϛ ΔϴΑήϋΓϮϬϗ ΕΎΑϭήθϤϟ΍ ϰϠΤϣήϴϏαΎϧΎϧϻ΍ήϴμϋ ΡΎϔΗήϴμϋ έΰΟήϴμϋ

ϲΑήόϟ

ζϤθϣήϴμϋ ϭΎϛΎϜϟ΍ϕϮΤδϣ Arabic Name Arabic

ΔϳίΎϏΕΎΑϭήθϣ ) ΝίΎσˬΡΎϔΗήϴμϋ ΝίΎσˬίϮϣήϴμϋ ϥΎΑϭάϟ΍ΔόϳήγΓϮϬϗ ΝίΎσˬέΰΟήϴμϋ ΔμϤΤϣΓϮϬϗϕϮΤδϣ ϲΑήόϟ΍Ϣγϻ΍ Ζϳ΍Ω

( ΔϳίΎϐϟ΍ϻϮϜϟ΍ΕΎΑϭήθϣ ϰϠΤϣήϴϏΡΎϔΘϟ΍ήϴμϋ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic (

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ΔΗϼϛϮθϟ΍ΏϭήθϣϕϮΤδϣ

ϢγΪϟ΍ϞϣΎϛΐϴϠΤϟ΍ϊϣήπΤϣ ϞϣΎϛΐϴϠΣϊϣΎϛϮϜϟ΍ϕϮΤδϣ

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍

Food

˯΍άϐϟ΍

Food

ice

ry juice, juice, ry fresh rinking chocolate powder rinking chocolate made up with whole milk made

Ovaltine powder Ovaltine ˰ fresh juice, Pineapple juice,unsweetened Pineapple undiluted Ribena, Strawbe plain Tea, juice Tomato fresh juice, Watermellon made up with whole milk made up with whole milk made BEVERAGES juice Apple fresh juice, Apple unsweetened juice, Apple ju Apricot coffee Arabic jucice, fresh Banana juice Carrot fresh juice, Carrot powder Cocoa ˰ roasted ground, Coffee instan Coffee, Coffeemate Cola drinks drinks carbonated Diet D ˰

Ϣϗέ No. 12 Ϣϗέ No.

12.1 12.2 12.3 12.4 12.5 12.6 12.7 12.8 12.9 12.37 12.38 12.39 12.40 12.41 12.42 12.43 12.44 12.45 ϞδϠδΘϟ΍

12.10 12.11 12.12 12.13 12.14 12.15 12.16 12.17

ϞδϠδΘϟ΍

60 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰

Tr Tr

˰ 6.0 0.0 0.0 0.0 0.0 0.0 0.0 mg ϢΠϠϣ 97 57 41 77 14 42

( 358 228 Γήόγ Kcal ΝϦϴϣΎΘϴϓ

( Energy Vitamin C Vitamin Δϳέ΍ήΣϪϗΎσ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰

0.1 0.7 1.7 0.1 0.0 0.0 0.5 0.1 mg ϢΠϠϣ 10.0 22.0 ϦϴγΎϴϧ ( Niacin

)

g ϢΟ 0.0 3.0 9.8

( 79.4 12.9 14.0 10.5 60.8 18.7

)

Ε΍έΪϴϫϮΑήϛ ˰ ˰ ˰ ˰ ˰ ˰ ˰

mg ϢΠϠϣ 0.01 0.07 0.06 0.15 0.20 0.11 1.00 0.00 0.04 0.14

( Carbohydrate ΕΎϨϴϣΎΘϴϔϟ΍

Vitamins ϦϴϓϼϓϮΒϳέ Riboflavin

)

g ) N

ϢΟ Tr Tr 0.4 0.0 0.4 0.6 0.6 0.3 ( ϑΎϴϟ΍

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

Fibre

mg ϢΠϠϣ

0.01 0.03 0.16 0.04 0.00 0.00 0.00 0.06 0.04 ϦϴϣΎϴΛ

(

Thiamin

)

˰ ˰ ˰ ˰ ˰ g

ϢΟ ) 0.2 0.2 0.0 0.2 ( Ash ϥΩΎόϣ

˰ ˰ ˰ ˰ ˰ ˰ ˰

0 0 3 0 0 0 0 0

50 47

µg

)

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ g Retinol ϢΟ Tr ( 2.7 3.8 0.1 0.1 0.0 0.2 0.0 0.5 Fat ( ϥϮϫΩ

)

N Tr

1.3 0.1 0.1 1.0 0.1 0.2 0.2 0.2 4.1 4.4 0.0 2.4 0.2 mg ΪϳΪΣ ϢΠϠϣ

10.5 Iron )

(

ϢΟ

9.0 3.8 0.2 0.3 0.1 0.2 0.0 0.8 0.6 ( ϦϴΗϭήΑ

Protein

)

˰ ˰ ˰ ˰

7 5 0

23 25 15 99 ) mg

660 100 160 350 350 190 ϢΠϠϣ

( g έϮϔγϮϓ ϢΟ ˯Ύϣ 2.0 ( 78.5 85.2 87.8 40.3 80.4 88.9 93.8 89.1

Water

Phosphorus Minerals ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ )

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ )

ϞϜϟ )

ϞϜϟ

1 7 1 9 4 4 cium 98 36 16 33 mg 130 110 130 160 100 110 ϢΠϠϣ ˺˹˹ ϩΩΎγϱΎη

( ϡϮϴδϟΎϛ ˺˹˹

Cal

ϢσΎϤτϟ΍ήϴμϋ

ϦϴΘϠϓϭϻ΍ϕϮΤδϣ ΝίΎσˬΦϴτΑήϴμϋ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ

ΝίΎσˬαΎϧΎϧ΃ήϴμϋ ΝίΎσˬΔϟϭ΍ήϓήϴμϋ

΍Ϣγϻ΍

ϒϔΨϣήϴϏΎϨϴΒϳέΏ΍ήη

ΖϴϣϲϓϮϛ ΔϴΑήϋΓϮϬϗ ΕΎΑϭήθϤϟ΍ ϰϠΤϣήϴϏαΎϧΎϧϻ΍ήϴμϋ ΡΎϔΗήϴμϋ έΰΟήϴμϋ

ϲΑήόϟ

ζϤθϣήϴμϋ ϭΎϛΎϜϟ΍ϕϮΤδϣ Arabic Name Arabic

ΔϳίΎϏΕΎΑϭήθϣ ) ΝίΎσˬΡΎϔΗήϴμϋ ΝίΎσˬίϮϣήϴμϋ ϥΎΑϭάϟ΍ΔόϳήγΓϮϬϗ ΝίΎσˬέΰΟήϴμϋ ΔμϤΤϣΓϮϬϗϕϮΤδϣ ϲΑήόϟ΍Ϣγϻ΍ Ζϳ΍Ω

( ΔϳίΎϐϟ΍ϻϮϜϟ΍ΕΎΑϭήθϣ ϰϠΤϣήϴϏΡΎϔΘϟ΍ήϴμϋ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic (

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ΔΗϼϛϮθϟ΍ΏϭήθϣϕϮΤδϣ

ϢγΪϟ΍ϞϣΎϛΐϴϠΤϟ΍ϊϣήπΤϣ ϞϣΎϛΐϴϠΣϊϣΎϛϮϜϟ΍ϕϮΤδϣ

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍

Food

˯΍άϐϟ΍

Food

ice ry juice, juice, ry fresh rinking chocolate powder rinking chocolate made up with whole milk made

Ϣϗέ No. 12 Ϣϗέ No.

12.1 12.2 12.3 12.4 12.5 12.6 12.7 12.8 12.9 12.37 12.38 12.39 12.40 12.41 12.42 12.43 12.44 12.45 ϞδϠδΘϟ΍

12.10 12.11 12.12 12.13 12.14 12.15 12.16 12.17

ϞδϠδΘϟ΍

61 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰

Tr Tr 0.0 0.0 1.0

mg Tra Trb ) ϢΠϠϣ

14.0 28.0 29.0 31.0 36.0 39.0

(

ΝϦϴϣΎΘϴϓ ˰ ˰ ˰ ˰ Tr 0.0 8.0 mg Vitamin C Vitamin 78c ϢΠϠϣ 11.0

( ΝϦϴϣΎΘϴϓ

) Vitamin C Vitamin

˰ ˰ ˰ ˰ ˰ ˰ .1

Tr Tr Tr 0 0.2 0.2 0.2 1.7 0.1 0.2 0.1 0.2 mg

ϢΠϠϣ 14.4

) ϦϴγΎϴϧ (

Niacin

˰ ˰ ˰ ˰

1.7 0.1 0.7 mg ϢΠϠϣ 7.8c 15.0

ϦϴγΎϴϧ (

Niacin

)

˰ ˰ ˰ ˰ ˰ ˰

Tr Tr Tr mg

ϢΠϠϣ 0.01 0.01 0.01 0.01 1.28 0.29 0.01 0.02 0.16 0.02

)

(

ϦϴϓϼϓϮΒϳέ ΕΎϨϴϣΎΘϴϔϟ΍

˰ ˰ ˰ ˰ Vitamins N Riboflavin

mg ϢΠϠϣ 1.30 0.28 0.01 0.02

(

ΕΎϨϴϣΎΘϴϔϟ΍ N Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰

Tr Tr Tr Tr Tr mg

ϢΠϠϣ 0.04 0.04 0.04 0.96 0.14 0.03 0.04 0.08

ϦϴϣΎϴΛ )

(

Thiamin ˰ ˰ ˰ ˰

N mg ϢΠϠϣ 1.00 0.14 0.06 0.02 ϦϴϣΎϴΛ

(

)

Thiamin

˰ ˰ ˰ ˰ ˰ ˰

) 0 0 0 0 0 0 0 0 0 Tr 48 µg 600 115

΃ϦϴϣΎΘϴϓ

ϢΟϭήϜϴϣ Retinol

˰ ˰ ˰ ˰ ( 0 0 0 µg

625 115

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ )

Retinol

(

΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

0.9 1.0 0.3 0.3 0.2 0.1 1.4 0.2 0.1 0.1 0.3 2.0 0.2 0.1 0.0 0.1 0.0 0.2 mg ΪϳΪΣ ) ϢΠϠϣ

Iron (

1.9 0.3 0.1 0.2 0.4 0.1 0.4 0.1 mg ΪϳΪΣ ϢΠϠϣ

Iron

(

)

˰ ˰ ˰ ˰ ˰

7 6 8 7 5 2 8

12 12 53 89 ) mg

300 110 ϢΠϠϣ

(

έϮϔγϮϓ

˰ ˰ ˰ ˰ 6 6 10 mg 430 130 ϢΠϠϣ

Phosphorus ( Minerals έϮϔγϮϓ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

Phosphorus

Minerals

)

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

)

) 9 9 4 7 5 9 8 8 19 11 14 13 59 15 15 10

mg 430 150 110 ϢΠϠϣ )

(

ϡϮϴδϟΎϛ ϞϜϟ

ϞϜϟ

˰ Calcium 8 5 6 83 11 10 11

mg 110 ϢΠϠϣ

( ϡϮϴδϟΎϛ

˺˹˹ ˺˹˹ ϋ ϋ ϋ Calcium

ϥϮϤϴϠϟ΍ήϴμϋ ϩΩΎγϱΎη ϚϴϟέϮϬϟ΍ϕϮΤδϣ

ϰϠΤϣΐϨϋήϴμϋ

ϚϴηϚϠϤϟ΍ϕϮΤδϣ

΍Ϣγϻ΍

ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ΕϭήϓΐϳήΟήϴμ ΝίΎσˬϱϮϴϛήϴμϋ

ΝίΎσˬΔϓ΍ϮΟήϴμϋ

ΝίΎσˬϝΎϘΗήΑήϴμϋ ϢσΎϤτϟ΍ήϴμϋ

ΝίΎσˬϞϴΘϛϮϛήϴμϋ ΰϛήϤϟ΍ϝΎϘΗήΒϟ΍Ώ΍ήη ΝίΎσˬϮΠϧΎϤϟ΍ήϴμϋ ϦϴΘϠϓϭϻ΍ϕϮΤδϣ

ϰϠΤϣήϴϏΐϨόϟ΍ήϴμ

ΔϳίΎϐϟ΍ϥϮϤϴϠϟ΍ΕΎΑϭήθϣ

ϲΑήόϟ ϰϠΤϣήϴϏϝΎϘΗήΒϟ΍ήϴμ ΝίΎσˬΦϴτΑήϴμϋ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ϲΑήόϟ΍Ϣγϻ΍

ΝίΎσˬαΎϧΎϧ΃ήϴμϋ ΝίΎσˬΔϟϭ΍ήϓήϴμϋ Arabic Name Arabic

ΰϛήϤϟ΍ϥϮϤϴϟ΍ήϴμϋΏ΍ήη

Arabic Name Arabic

ϒϔΨϣήϴϏΎϨϴΒϳέΏ΍ήη

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ϰϠΤϣήϴϏΕϭήϓΐϳήϛήϴμϋ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ϰϠΤϣήϴϏαΎϧΎϧϻ΍ήϴμϋ ( ϰϠΤϣΐϠόϣΕϭήϓΐϳήΟήϴμϋ

ϰϠΤϣήϴϏΐϠόϣ

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTIO MINERAL MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

diluted

˯΍άϐϟ΍

Food

˯΍άϐϟ΍

Food

uice, unsweetened uice,

made up with whole milk made powder Ovaltine ˰ fresh juice, Pineapple juice,unsweetened Pineapple undiluted Ribena, juice, fresh Strawbery plain Tea, juice Tomato fresh juice, Watermellon canned sweetened canned

up with whole milk made up with whole milk made

juice, unsweetened Grape juice sweetened Grapes canned Grapefruit ˰ j Grapefruit juice, fresh Guava powder Horlicks ˰ fresh Kiwi juice, juice Lemon bottled Lemonade, un juice cordial, Lime powder Milk shake ˰ fresh Mixed juice, fruit juice, fresh Mango drink, undiluted Orange juice, fresh Orange juice, unsweetened Orange

Ϣϗέ No.

12.37 12.38 12.39 12.40 12.41 12.42 12.43 12.44 12.45

ϞδϠδΘϟ΍

Ϣϗέ No.

12.18 12.19 12.20 12.21 12.22 12.23 12.24 12.25 12.26 12.27 12.28 12.29 12.30 12.31 12.32 12.33 12.34 12.35 12.36

ϞδϠδΘϟ΍

62 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰ ˰ ˰ ˰

Tr Tr 0.0 0.0 1.0 mg Tra Trb ) ϢΠϠϣ

14.0 28.0 29.0 31.0 36.0 39.0

(

ΝϦϴϣΎΘϴϓ ˰ ˰ ˰ ˰ Tr 0.0 8.0 mg Vitamin C Vitamin 78c ϢΠϠϣ 11.0

( ΝϦϴϣΎΘϴϓ

) Vitamin C Vitamin

˰ ˰ ˰ ˰ ˰ ˰ .1

Tr Tr Tr 0 0.2 0.2 0.2 1.7 0.1 0.2 0.1 0.2 mg

ϢΠϠϣ 14.4

) ϦϴγΎϴϧ (

Niacin

˰ ˰ ˰ ˰

1.7 0.1 0.7 mg ϢΠϠϣ 7.8c 15.0

ϦϴγΎϴϧ (

Niacin

)

˰ ˰ ˰ ˰ ˰ ˰

Tr Tr Tr mg

ϢΠϠϣ 0.01 0.01 0.01 0.01 1.28 0.29 0.01 0.02 0.16 0.02

)

(

ϦϴϓϼϓϮΒϳέ ΕΎϨϴϣΎΘϴϔϟ΍

˰ ˰ ˰ ˰ Vitamins N Riboflavin

mg ϢΠϠϣ 1.30 0.28 0.01 0.02

(

ΕΎϨϴϣΎΘϴϔϟ΍ N Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰ ˰ ˰ ˰

Tr Tr Tr Tr Tr mg

ϢΠϠϣ 0.04 0.04 0.04 0.96 0.14 0.03 0.04 0.08

ϦϴϣΎϴΛ )

(

Thiamin ˰ ˰ ˰ ˰

N mg ϢΠϠϣ 1.00 0.14 0.06 0.02 ϦϴϣΎϴΛ

(

)

Thiamin

˰ ˰ ˰ ˰ ˰ ˰

) 0 0 0 0 0 0 0 0 0 Tr 48 µg 600 115

΃ϦϴϣΎΘϴϓ

ϢΟϭήϜϴϣ Retinol

˰ ˰ ˰ ˰ ( 0 0 0 µg

625 115

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ )

Retinol

(

΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

0.9 1.0 0.3 0.3 0.2 0.1 1.4 0.2 0.1 0.1 0.3 2.0 0.2 0.1 0.0 0.1 0.0 0.2 mg ΪϳΪΣ ) ϢΠϠϣ

Iron (

1.9 0.3 0.1 0.2 0.4 0.1 0.4 0.1 mg ΪϳΪΣ ϢΠϠϣ

Iron

(

)

˰ ˰ ˰ ˰ ˰

7 6 8 7 5 2 8

12 12 53 89 ) mg

300 110 ϢΠϠϣ

(

έϮϔγϮϓ

˰ ˰ ˰ ˰ 6 6 10 mg 430 130 ϢΠϠϣ

Phosphorus ( Minerals έϮϔγϮϓ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

Phosphorus

Minerals

)

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

)

) 9 9 4 7 5 9 8 8 19 11 14 13 59 15 15 10 mg 430 150 110 ϢΠϠϣ )

(

ϡϮϴδϟΎϛ ϞϜϟ

ϞϜϟ

˰ Calcium 8 5 6 83 11 10 11

mg 110 ϢΠϠϣ

( ϡϮϴδϟΎϛ

˺˹˹ ˺˹˹ ϋ ϋ ϋ Calcium

ϥϮϤϴϠϟ΍ήϴμϋ ϩΩΎγϱΎη ϚϴϟέϮϬϟ΍ϕϮΤδϣ

ϰϠΤϣΐϨϋήϴμϋ

ϚϴηϚϠϤϟ΍ϕϮΤδϣ

΍Ϣγϻ΍

ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ΕϭήϓΐϳήΟήϴμ ΝίΎσˬϱϮϴϛήϴμϋ

ΝίΎσˬΔϓ΍ϮΟήϴμϋ

ΝίΎσˬϝΎϘΗήΑήϴμϋ ϢσΎϤτϟ΍ήϴμϋ

ΝίΎσˬϞϴΘϛϮϛήϴμϋ ΰϛήϤϟ΍ϝΎϘΗήΒϟ΍Ώ΍ήη ΝίΎσˬϮΠϧΎϤϟ΍ήϴμϋ ϦϴΘϠϓϭϻ΍ϕϮΤδϣ

ϰϠΤϣήϴϏΐϨόϟ΍ήϴμ

ΔϳίΎϐϟ΍ϥϮϤϴϠϟ΍ΕΎΑϭήθϣ

ϲΑήόϟ ϰϠΤϣήϴϏϝΎϘΗήΒϟ΍ήϴμ ΝίΎσˬΦϴτΑήϴμϋ ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ ϲΑήόϟ΍Ϣγϻ΍

ΝίΎσˬαΎϧΎϧ΃ήϴμϋ ΝίΎσˬΔϟϭ΍ήϓήϴμϋ Arabic Name Arabic

ΰϛήϤϟ΍ϥϮϤϴϟ΍ήϴμϋΏ΍ήη

Arabic Name Arabic

ϒϔΨϣήϴϏΎϨϴΒϳέΏ΍ήη

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ϰϠΤϣήϴϏΕϭήϓΐϳήϛήϴμϋ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ϰϠΤϣήϴϏαΎϧΎϧϻ΍ήϴμϋ ( ϰϠΤϣΐϠόϣΕϭήϓΐϳήΟήϴμϋ

ϰϠΤϣήϴϏΐϠόϣ

diluted

˯΍άϐϟ΍

Food

˯΍άϐϟ΍

Food uice, unsweetened uice,

up with whole milk made up with whole milk made

Ϣϗέ No.

12.37 12.38 12.39 12.40 12.41 12.42 12.43 12.44 12.45

ϞδϠδΘϟ΍

Ϣϗέ No.

12.18 12.19 12.20 12.21 12.22 12.23 12.24 12.25 12.26 12.27 12.28 12.29 12.30 12.31 12.32 12.33 12.34 12.35 12.36

ϞδϠδΘϟ΍

63 FOOD COMPOSITON TABLES

) )

ϪϗΎσ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ Γήόγ Kcal 281.7 307.9 182.0 266.0 264.5 299.2 242.0 242.0 136.7 429.0 260.0 251.0 238.0 205.2 193.3 220.6 388.6 309.9

( ( Energy ΝϦϴϣΎΘϴϓ Δϳέ΍ήΣ

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ 5.1 8.6 5.2 1.2 1.4 4.8 3.7 mg ϢΠϠϣ 12.1 ϦϴγΎϴϧ (

Niacin )

ϢΟ 0.8 0.8 0.0 0.3 ( 31.9 39.9 35.0 51.9 20.6 31.7 29.2 20.1 18.5 29.4 26.8 32.6 55.9 40.5

)

Ε΍έΪϴϫϮΑήϛ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

Carbohydrate

mg ϢΠϠϣ 0.25 0.05 0.06 0.08 0.14 0.01 0.10 0.09

( ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

g ϢΟ

2.2 1.3 0.7 1.5 2.6 1.8 0.7 1.2 2.5 1.8 2.9 1.6 3.1 2.2 2.6 2.4 1.0 1.2 ( ϑΎϴϟ΍

Fibre )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ .07 mg

ϢΠϠϣ 0.07 0.05 0.09 0.07 0.06 0 0.10 0.11

ϦϴϣΎϴΛ

) (

g Thiamin ϢΟ

1.8 2.0 2.1 2.4 1.0 1.9 2.5 2.5 1.7 4.4 2.4 1.8 1.8 1.4 1.5 1.4 1.4 2.1 ( Ash ϥΩΎόϣ ORTION

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

8 3 2

22 13 16 48 10 µg g ϢΟ 9.9 6.0 6.4 4.9 9.4 7.2 6.2 7.0 Fat

( 10.7 15.8 10.6 15.4 14.3 27.0 12.1 11.2 14.6 10.3 ϥϮϫΩ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

8.7 9.1 1.2 4.6 0.9 1.1 2.2 4.4 0.1 4.0 0.3 2.8 3.5 0.7 0.4 0.9 3.5 0.5 mg g ΪϳΪΣ ϢΠϠϣ

ϢΟ Iron 7.3 8.6 2.6 5.8 5.6 7.6 6.9 8.4 ( ( 14.4 14.8 30.4 28.6 25.2 26.7 13.1 15.9 16.9 13.9 ϦϴΗϭήΑ

Protein

rus

)

) 7

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

87 g mg ϢΟ 260 203 224 206 202 151 178 ϢΠϠϣ ˯Ύϣ (

( 39.0 32.2 60.0 50.9 43.5 29.5 56.2 55.0 67. 22.0 47.6 49.4 50.3 54.2 55.4 49.8 18.8 32.1 έϮϔγϮϓ Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Phospho

Minerals

)

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

Ϯϟ΁ )

ϞϜϟ

)

ΏΎΒϛ ΏΎΒϛ

) ) ϞϜϟ ϢΤϟΔϜΗ

ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΝΎΟΩΔϜΗ 28 42 51 53 44 39 16 25 24 28 11 25 41 46 ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ) ) ) ) ) mg ˺˹˹ 488 162 219 169 ϢΠϠϣ ) ) ) )

ΔΘϔϛ ΔΘϔϛ ( ϢΤϟΎϣέϭΎη ϡϮϴδϟΎϛ

˺˹˹

( ( ϦΒΟΔγϮΒϤγ

ΝΎΟΩΎϣέϭΎη Calcium

ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

ϢΤϟ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

( ( ( ( ( έΎπΨϟΎΑΔγϮΒϤγ

ΝΎΟΩ ( ( ( (

Ϯϟ΁

ΒΟ

ΔϨΒϟ

Ϧ ΏΎΒϛ ΏΎΒϛ

ΦϧΎΒγ ) ) ΓϭΎϴϬϣ ήΘϋί ϢΤϟΔϜΗ

ϲΑήόϟ΍Ϣγϻ΍ ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΝΎΟΩΔϜΗ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ΕΎϨΠόϣ ) ) ) ) )

) ) ) )

ΔΘϔϛ ΔΘϔϛ Arabic Name Arabic

ϢΤϟΎϣέϭΎη

( ( ϦΒΟΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΔϨΒϠϟΎΑΦϧΎΒγ ϢΤϠϟΎΑΦϧΎΒγ ϦΒΠϟΎΑήΘϋί

ϦΒΠϟ΍ϭξϴΒϟ΍

ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

ϢΤϟ

ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

( ( ( ( ( έΎπΨϟΎΑΔγϮΒϤγ

ΝΎΟΩ ( ( ( (

ΔϨΒϟ

ϦΒΟ ϲΑήόϟ΍Ϣγϻ΍ ΦϧΎΒγ ΓϭΎϴϬϣ ήΘϋί

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ Arabic Name Arabic

(

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

ΔϨΒϠϟΎΑΦϧΎΒγ ϢΤϠϟΎΑΦϧΎΒγ ϦΒΠϟΎΑήΘϋί ϦΒΠϟ΍ϭξϴΒϟ΍

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE P PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

eat bread eat

˯΍άϐϟ΍ Food meat (beef) meat (beef)

ish bakery ahiawah bakeryahiawah

FOOD LOCAL FAST bakery egg Cheese & bakeryCheese (Tikkah) chicken Grilled (Tikkah) meat Grilled bakeryLabneh M (kofta) chicken Minced (Kofta) meat Minced Potato chops(fried) Samosa,cheese Samosa,vegetable chicken Shawarma, Shawarma, bakery withSpanish labneh bread withSpanish meat Span bakery(Zatar) Thyme cheese with bakery Thyme LOCAL FAST FOOD LOCAL FAST bakery egg Cheese & bakeryCheese (Tikkah) chicken Grilled (Tikkah) meat Grilled bakeryLabneh bakeryMahiawah (kofta) chicken Minced (Kofta) meat Minced Potato chops(fried) Samosa,cheese Samosa,vegetable chicken Shawarma, (beef) Shawarma,meat bakery withSpanish labneh withSpanish m bakerySpanish bakery(Zatar) Thyme cheese with bakery Thyme

13 Ϣϗέ 13 Ϣϗέ No. 13.1 13.2 13.3 13.4 13.5 13.6 13.7 13.8 13.9 No.

13.1 13.2 13.3 13.4 13.5 13.6 13.7 13.8 13.9 13.10 13.11 13.12 13.13 13.14 13.15 13.16 13.17 13.18 13.10 13.11 13.12 13.13 13.14 13.15 13.16 13.17 13.18 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

64 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

) )

ϪϗΎσ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ mg ϢΠϠϣ Γήόγ Kcal 281.7 307.9 182.0 266.0 264.5 299.2 242.0 242.0 136.7 429.0 260.0 251.0 238.0 205.2 193.3 220.6 388.6 309.9

( ( Energy ΝϦϴϣΎΘϴϓ Δϳέ΍ήΣ

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ 5.1 8.6 5.2 1.2 1.4 4.8 3.7 mg ϢΠϠϣ 12.1 ϦϴγΎϴϧ (

Niacin )

ϢΟ 0.8 0.8 0.0 0.3 ( 31.9 39.9 35.0 51.9 20.6 31.7 29.2 20.1 18.5 29.4 26.8 32.6 55.9 40.5

)

Ε΍έΪϴϫϮΑήϛ

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

Carbohydrate

mg ϢΠϠϣ 0.25 0.05 0.06 0.08 0.14 0.01 0.10 0.09

( ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

g ϢΟ

2.2 1.3 0.7 1.5 2.6 1.8 0.7 1.2 2.5 1.8 2.9 1.6 3.1 2.2 2.6 2.4 1.0 1.2 ( ϑΎϴϟ΍

Fibre )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ .07 mg

ϢΠϠϣ 0.07 0.05 0.09 0.07 0.06 0 0.10 0.11

ϦϴϣΎϴΛ

) (

g Thiamin ϢΟ

1.8 2.0 2.1 2.4 1.0 1.9 2.5 2.5 1.7 4.4 2.4 1.8 1.8 1.4 1.5 1.4 1.4 2.1 ( Ash ϥΩΎόϣ ORTION

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

8 3 2

22 13 16 48 10 µg g ϢΟ 9.9 6.0 6.4 4.9 9.4 7.2 6.2 7.0 Fat

( 10.7 15.8 10.6 15.4 14.3 27.0 12.1 11.2 14.6 10.3 ϥϮϫΩ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ

Retinol (

)

8.7 9.1 1.2 4.6 0.9 1.1 2.2 4.4 0.1 4.0 0.3 2.8 3.5 0.7 0.4 0.9 3.5 0.5 mg g ΪϳΪΣ ϢΠϠϣ

ϢΟ Iron 7.3 8.6 2.6 5.8 5.6 7.6 6.9 8.4 ( ( 14.4 14.8 30.4 28.6 25.2 26.7 13.1 15.9 16.9 13.9 ϦϴΗϭήΑ

Protein

rus

)

) 7

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

87 g mg ϢΟ 260 203 224 206 202 151 178 ϢΠϠϣ ˯Ύϣ (

( 39.0 32.2 60.0 50.9 43.5 29.5 56.2 55.0 67. 22.0 47.6 49.4 50.3 54.2 55.4 49.8 18.8 32.1 έϮϔγϮϓ Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Phospho

Minerals

)

ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

Ϯϟ΁ )

ϞϜϟ

)

ΏΎΒϛ ΏΎΒϛ

) ) ϞϜϟ ϢΤϟΔϜΗ

ΔΘϔϛ ΔΘϔϛ ( ϢΤϟΎϣέϭΎη ϡϮϴδϟΎϛ

˺˹˹

( ( ϦΒΟΔγϮΒϤγ

ΝΎΟΩΎϣέϭΎη Calcium

ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

ϢΤϟ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

( ( ( ( ( έΎπΨϟΎΑΔγϮΒϤγ

ΝΎΟΩ ( ( ( (

Ϯϟ΁

ΒΟ

ΔϨΒϟ

Ϧ ΏΎΒϛ ΏΎΒϛ

ΦϧΎΒγ ) ) ΓϭΎϴϬϣ ήΘϋί ϢΤϟΔϜΗ

) ) ) )

ΔΘϔϛ ΔΘϔϛ Arabic Name Arabic

ϢΤϟΎϣέϭΎη

( ( ϦΒΟΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΔϨΒϠϟΎΑΦϧΎΒγ ϢΤϠϟΎΑΦϧΎΒγ ϦΒΠϟΎΑήΘϋί

ϦΒΠϟ΍ϭξϴΒϟ΍

ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

ϢΤϟ

ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ ή΋Ύτϓ

( ( ( ( ( έΎπΨϟΎΑΔγϮΒϤγ

ΝΎΟΩ ( ( ( (

ΔϨΒϟ

ϦΒΟ ϲΑήόϟ΍Ϣγϻ΍ ΦϧΎΒγ ΓϭΎϴϬϣ ήΘϋί

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ Arabic Name Arabic

(

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

ΔϨΒϠϟΎΑΦϧΎΒγ ϢΤϠϟΎΑΦϧΎΒγ ϦΒΠϟΎΑήΘϋί ϦΒΠϟ΍ϭξϴΒϟ΍

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE P PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

eat bread eat

˯΍άϐϟ΍ Food meat (beef) meat (beef) ish bakery ahiawah bakeryahiawah

13 Ϣϗέ 13 Ϣϗέ No. 13.1 13.2 13.3 13.4 13.5 13.6 13.7 13.8 13.9 No.

13.1 13.2 13.3 13.4 13.5 13.6 13.7 13.8 13.9 13.10 13.11 13.12 13.13 13.14 13.15 13.16 13.17 13.18 13.10 13.11 13.12 13.13 13.14 13.15 13.16 13.17 13.18 ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

65 FOOD COMPOSITON TABLES

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

2.0 1.0 2.0 1.0 1.0 2.0 mg 260 251 286 280 238 349 170 283 271 269 252 246 187 234 243 260 217 ϢΠϠϣ Γήόγ Kcal

( ( Energy ΝϦϴϣΎΘϴϓ Δϳέ΍ήΣϪϗΎσ

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

2.2 2.3 3.2 3.6 6.6 1.6 1.0 1.1 mg ϢΠϠϣ

ϦϴγΎϴϧ ( ) Niacin

ϢΟ

( 20.2 22.8 21.8 23.7 22.6 44.9 16.8 20.3 13.1 14.8 13.6 26.3 11.8 26.7 26.6 27.3 17.8

Ε΍έΪϴϫϮΑήϛ )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

Carbohydrate

mg ϢΠϠϣ 0.07 0.04 0.07 0.04 0.03 0.10 0.10 0.10

( ΕΎϨϴϣΎΘϴϔϟ΍

Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin )

ϢΟ 2.9 1.5 2.0 1.8 2.4 1.1 1.6 2.1 0.8 0.2 0.8 2.1 1.7 1.9 0.8 1.7 1.4

( ϑΎϴϟ΍

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ 09

mg ϢΠϠϣ ) 0.08 0.08 0.13 0. 0.10 0.13 0.09 0.06 ϦϴϣΎϴΛ

(

g ϢΟ Thiamin 2.6 1.8 2.5 2.1 1.7 1.9 1.8 2.0 3.1 1.9 2.8 2.4 2.0 2.4 2.7 2.2 2.3

( Ash ϥΩΎόϣ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

6 4 8 g ϢΟ 38 10 38 55 32 µg 6.1 8.9 8.7 9.5 9.2 Fat ( 13.0 11.5 15.1 14.3 11.7 17.3 17.1 15.1 15.3 13.6 11.0 11.4 ϥϮϫΩ

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol (

)

g 1.5 2.5 0.9 0.6 2.0 0.8 1.9 2.9 1.7 1.8 0.9 1.0 0.9 1.1 1.3 1.8 3.1 ϢΟ mg ΪϳΪΣ ϢΠϠϣ 4.4 Iron ( 15.0 12.5 13.8 12.3 10.3 11.8 11.5 20.8 18.1 17.9 13.2 10.4 10.3 12.0 12.1 15.3 ( ϦϴΗϭήΑ

Protein

ϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

g ϢΟ 73 54 ˯Ύϣ mg 106 160 273 161 169 161 ϢΠϠϣ ( 48.4 49.9 44.8 45.8 51.6 30.4 61.9 47.0 47.2 49.8 51.3 47.1 63.2 50.0 48.4 45.5 54.0

( έϮϔγϮϓ Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

Phosphorus Minerals Α ) ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϖΠγ ϞϜϟ

Ύϴϧ΍ίϻ )

ϞϜϟ

1 ΤϟήϏήΑ ϢΤϟ΍ΰΘϴΑ

16 ϢΤϟήϏήΑ 67 64 86 19 43 11 16 1 ΝΎΟΩ΍ΰΘϴ mg ˺˹˹ 112 100 2 166 148 214 153 147 143 ϢΠϠϣ ΔϴϠϘϣΎσΎτΑ ΝΎΟΩήϏήΑ

ΓήπΧ΍ΰΘϴΑ ( ΝΎΟΪϟ΍ϊτϗ ϚϤδϟ΍ήϏήΑ ϡϮϴδϟΎϛ ϲϛΎΘϨϛΝΎΟΩ

˺˹˹ βΘΠϧϲϛΎΘϨϛ )

Calcium

ϢϳήΒγήΑϮγ΍ΰΘϴΑ βΘΠϧ ϦΒΠϟ΍ϊϣϢ (

ϒϴΑΖγϭέζϳϭΪϨγ

ϦΒΠϟ΍ϊϣΝΎΟΩήϏήΑ ϱϮθϣΝΎΟΩζϳϭΪϨγ ϖΠγ ϲΑήόϟ΍Ϣγϻ΍

Ύϴϧ΍ίϻ

ΔϴΑήϐϟ΍Δόϳήδϟ΍ΔϤόσϷ΍

Arabic Name Arabic

ϢΤϟ΍ΰΘϴΑ

ϢΤϟήϏήΑ

ϢΤϟήϏήΑ ΝΎΟΩ΍ΰΘϴΑ ΔϴϠϘϣΎσΎτΑ ΝΎΟΩήϏήΑ

ΓήπΧ΍ΰΘϴΑ ΝΎΟΪϟ΍ϊτϗ ϚϤδϟ΍ήϏήΑ

ϲϛΎΘϨϛΝΎΟΩ

βΘΠϧϲϛΎΘϨϛ )

ϢϳήΒγήΑϮγ΍ΰΘϴΑ βΘΠϧ ϲΑήόϟ΍Ϣγϻ΍ ϦΒΠϟ΍ϊϣ (

ϒϴΑΖγϭέζϳϭΪϨγ ϦΒΠϟ΍ϊϣΝΎΟΩήϏήΑ ϱϮθϣΝΎΟΩζϳϭΪϨγ Arabic Name Arabic

ΔϴΑήϐϟ΍Δόϳήδϟ΍ΔϤόσϷ΍

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

r supreme

WESTERN FAST FOOD WESTERN FAST cheese with burger Beef cheese without burger Beef with cheese burger Chicken without burger cheese Chicken burger Fish fries French sandwich chiken Grilled Hotdog fried chicken Kentackey nuggets chicken Kentackey Nuggets Pizza, chicken (lazania) Pizza, macron Pizza, vegetable Pizza, meat Pizza, supe sandwich beef Roast WESTERN FAST FOOD WESTERN FAST cheese with burger Beef cheese without burger Beef with cheese burger Chicken without burger cheese Chicken burger Fish fries French sandwich chiken Grilled Hotdog fried chicken Kentackey nuggets chicken Kentackey Nuggets Pizza, chicken (lazania) Pizza, macron Pizza, vegetable Pizza, meat supreme Pizza, super sandwich beef Roast

ϟ΍

14 Ϣϗέ 14 Ϣϗέ No. No. 14.1 14.2 14.3 14.4 14.5 14.6 14.7 14.8 14.9 14.1 14.2 14.3 14.4 14.5 14.6 14.7 14.8 14.9

14.10 14.11 14.12 14.13 14.14 14.15 14.16 14.17 14.10 14.11 14.12 14.13 14.14 14.15 14.16 14.17

ϞδϠδΘϟ΍ ϞδϠδΘ

66 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

2.0 1.0 2.0 1.0 1.0 2.0 mg 260 251 286 280 238 349 170 283 271 269 252 246 187 234 243 260 217 ϢΠϠϣ Γήόγ Kcal

( ( Energy ΝϦϴϣΎΘϴϓ Δϳέ΍ήΣϪϗΎσ

Vitamin C Vitamin

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

2.2 2.3 3.2 3.6 6.6 1.6 1.0 1.1 mg ϢΠϠϣ

ϦϴγΎϴϧ ( ) Niacin

ϢΟ

( 20.2 22.8 21.8 23.7 22.6 44.9 16.8 20.3 13.1 14.8 13.6 26.3 11.8 26.7 26.6 27.3 17.8

Ε΍έΪϴϫϮΑήϛ )

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

Carbohydrate

mg ϢΠϠϣ 0.07 0.04 0.07 0.04 0.03 0.10 0.10 0.10

( ΕΎϨϴϣΎΘϴϔϟ΍

Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin )

ϢΟ 2.9 1.5 2.0 1.8 2.4 1.1 1.6 2.1 0.8 0.2 0.8 2.1 1.7 1.9 0.8 1.7 1.4

( ϑΎϴϟ΍

Fibre

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ 09

mg ϢΠϠϣ ) 0.08 0.08 0.13 0. 0.10 0.13 0.09 0.06 ϦϴϣΎϴΛ

( g ϢΟ Thiamin 2.6 1.8 2.5 2.1 1.7 1.9 1.8 2.0 3.1 1.9 2.8 2.4 2.0 2.4 2.7 2.2 2.3

( Ash ϥΩΎόϣ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰

6 4 8 g ϢΟ 38 10 38 55 32 µg 6.1 8.9 8.7 9.5 9.2 Fat ( 13.0 11.5 15.1 14.3 11.7 17.3 17.1 15.1 15.3 13.6 11.0 11.4 ϥϮϫΩ

΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ Retinol (

)

Protein

ϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

)

˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ ˰ g ϢΟ 73 54 ˯Ύϣ mg 106 160 273 161 169 161 ϢΠϠϣ ( 48.4 49.9 44.8 45.8 51.6 30.4 61.9 47.0 47.2 49.8 51.3 47.1 63.2 50.0 48.4 45.5 54.0

( έϮϔγϮϓ Water

ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ

Phosphorus Minerals Α ) ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϖΠγ ϞϜϟ

Ύϴϧ΍ίϻ )

ϞϜϟ

1 ΤϟήϏήΑ ϢΤϟ΍ΰΘϴΑ

16 ϢΤϟήϏήΑ 67 64 86 19 43 11 16 1 ΝΎΟΩ΍ΰΘϴ mg ˺˹˹ 112 100 2 166 148 214 153 147 143 ϢΠϠϣ ΔϴϠϘϣΎσΎτΑ ΝΎΟΩήϏήΑ

ΓήπΧ΍ΰΘϴΑ ( ΝΎΟΪϟ΍ϊτϗ ϚϤδϟ΍ήϏήΑ ϡϮϴδϟΎϛ ϲϛΎΘϨϛΝΎΟΩ

˺˹˹ βΘΠϧϲϛΎΘϨϛ )

Calcium

ϢϳήΒγήΑϮγ΍ΰΘϴΑ βΘΠϧ ϦΒΠϟ΍ϊϣϢ (

ϒϴΑΖγϭέζϳϭΪϨγ

ϦΒΠϟ΍ϊϣΝΎΟΩήϏήΑ ϱϮθϣΝΎΟΩζϳϭΪϨγ ϖΠγ ϲΑήόϟ΍Ϣγϻ΍

Ύϴϧ΍ίϻ

ΔϴΑήϐϟ΍Δόϳήδϟ΍ΔϤόσϷ΍

Arabic Name Arabic

ϢΤϟ΍ΰΘϴΑ

ϢΤϟήϏήΑ

ϢΤϟήϏήΑ ΝΎΟΩ΍ΰΘϴΑ ΔϴϠϘϣΎσΎτΑ ΝΎΟΩήϏήΑ

ΓήπΧ΍ΰΘϴΑ ΝΎΟΪϟ΍ϊτϗ ϚϤδϟ΍ήϏήΑ

ϲϛΎΘϨϛΝΎΟΩ

βΘΠϧϲϛΎΘϨϛ )

ϢϳήΒγήΑϮγ΍ΰΘϴΑ βΘΠϧ ϲΑήόϟ΍Ϣγϻ΍ ϦΒΠϟ΍ϊϣ (

ϒϴΑΖγϭέζϳϭΪϨγ ϦΒΠϟ΍ϊϣΝΎΟΩήϏήΑ ϱϮθϣΝΎΟΩζϳϭΪϨγ Arabic Name Arabic

ΔϴΑήϐϟ΍Δόϳήδϟ΍ΔϤόσϷ΍

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

(

PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION PER COMPOSITION FOODS PROXIMATE OF

MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

r supreme

ϟ΍

14 Ϣϗέ 14 Ϣϗέ No. No. 14.1 14.2 14.3 14.4 14.5 14.6 14.7 14.8 14.9 14.1 14.2 14.3 14.4 14.5 14.6 14.7 14.8 14.9

14.10 14.11 14.12 14.13 14.14 14.15 14.16 14.17 14.10 14.11 14.12 14.13 14.14 14.15 14.16 14.17

ϞδϠδΘϟ΍ ϞδϠδΘ

67 FOOD COMPOSITON TABLES

)

˰ ˰ ˰

Tr 0.0 0.0 0.0 0.0 0.0 4.0 0.0 0.0 0.0 0.0 0.0 mg ϢΠϠϣ 0.0 10.0 10.0 mg ϢΠϠϣ

( 22.0 11.0 ( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

Vitamin C Vitamin

)

˰ ˰ ˰

N Tr Tr Tr Tr Tr 0.2 0.4 0.0 1.5 0.2 0.0 0.0 0.0 mg ϢΠϠϣ 1.8 2.2 0.0 mg ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ (

Niacin Niacin

)

˰ ˰ ˰

N Tr Tr Tr Tr

ϢΠϠϣ 0.23 0.08 0.00 0.05 0.07 0.11 0.00 0.00 0.00 mg ϢΠϠϣ

( 0.10 0.07 0.00 ( ΕΎϨϴϣΎΘϴϔϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins ϦϴϓϼϓϮΒϳέ Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰

N ΠϠϣ Tr Tr Tr Tr mg Ϣ 0.10 0.07 0.00 0.35 0.01 0.06 0.00 0.00 0.00 mg ϦϴϣΎϴΛ ϢΠϠϣ

( 0.12 0.09 0.00 ϦϴϣΎϴΛ (

Thiamin

)

˰ ˰ ˰

0 0 0 0 0 0 0 4 0 0 0 0 Tr 0 80 µg µg 340 16

ϦϴϣΎΘϴϓ ΃ϦϴϣΎΘϴϓ

ϢΟϭήϜϴϣ Retinol ΃ ϢΟϭήϜϴϣ

( Retinol (

) )

Tr 0.8 0.5 1.6 2.4 4.2 3.0 0.8 1.5 1.0 0.6 0.7 2.9 2.7 1.4 6.3 1.1 7.2 1.5 mg mg ΪϳΪΣ ΪϳΪΣ ϢΠϠϣ ϢΠϠϣ

10.6 Iron Iron ( (

)

0 ˰

18 32 4 mg Tr 16 18 18 13 59 52 31 64 ϢΠϠϣ mg 240 14 271 190 170 692 ϢΠϠϣ

( 8430 έϮϔγϮϓ ( έϮϔγϮϓ

Phosphorus Minerals Minerals ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ Phosphorus

) ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϞϜϟ ϞϜϟ

)

44 12 15 ˺˹˹ ˺˹˹ mg 38 35 15 24 12 35 16 70 20 40 55 10 61 95 ϢΠϠϣ

mg 220 360 ϢΠϠϣ ( ϡϮϴδϟΎϛ 1130 ( ϡϮϴδϟΎϛ

Calcium

ϞΧ ΍Ϧϣϡ΍ήΟ

Ϟδϋ έΎθϓ

ΔϨϴΤσ ) ΰϴϧϮϳΎϣ

ΕΎ˰˰˰ϗήϔΘϣ

έΩϮΑΞϨϜϴΑ ήϤΘϟ΍βΑΩ ϢϋΎϧϝΩήΧ

Ϫϛ΍Ϯϔϟ΍ϥΎΒϟ

ϮΠϧΎϤϟ΍ϞϠΨϣ

ΓΩΎγϪΗϻϮϜη

ΔϠϜθϣΕΎϳϮϠΣ

ΔϴϨϴΤσΓϭϼΣ ϢσΎϤτϟ΍ΏΎθΗΎϛ ) ΩϼϴϣέΎϤϟ΍ϲΑήϣ ˬϢσΎϤτϟ΍ϥϮΠόϣ ΢ϠϤϣήϴϏ ΐϴϠΤϟΎΑϪΗϻϮϜη ( ϲΑήόϟ΍Ϣγϻ΍

ϩ΍ϮϨϟΎΑϪϛ΍Ϯϔϟ΍ϲΑήϣ ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

έϭάΒϟΎΑϪϛ΍Ϯϔϟ΍ϲΑήϣ ζϫέ ΖϴϣήΑκϤϟ΍ΕΎϳϮϠΣ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ΐϠόϣ Arabic Name Arabic

( ( (

MINERAL AND VITAMIN COMPOSITION OF VITAMIN100g AND COMPOSITION OF FOODS EDIBLEMINERAL PER PORTION MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g PER EDIBLE VITAMIN AND COMPOSITION OF FOODS PORTION MINERAL

˯΍άϐϟ΍ Food

neh

Tomato paste, (salted, canned) paste, (salted, Tomato ketchup Tomato Vinegar Tehi MISCELLANEOUS powder Baking Chocolate,milk Chocolate,plain Fruit gums tehineh Halawah Honey Jam, with seeds fruit Jam, stone fruit Marmalade Mayonnaise smooth Mustard, syrup Date Pastilles mango Pickled plain Popcorn, mixed Toffees,

Ϣϗέ No. 15 Ϣϗέ No.

15.18 15.19 15.20 15.1 15.2 15.3 15.4 15.5 15.6 15.7 15.8 15.9 ϞδϠδΘϟ΍

15.10 15.11 15.12 15.13 15.14 15.15 15.16 15.17

ϞδϠδΘϟ΍

68 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

˰ ˰ ˰

Tr 0.0 0.0 0.0 0.0 0.0 4.0 0.0 0.0 0.0 0.0 0.0 mg ϢΠϠϣ 0.0 10.0 10.0 mg ϢΠϠϣ

( 22.0 11.0 ( ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin

Vitamin C Vitamin

)

˰ ˰ ˰

N Tr Tr Tr Tr Tr 0.2 0.4 0.0 1.5 0.2 0.0 0.0 0.0 mg ϢΠϠϣ 1.8 2.2 0.0 mg ϢΠϠϣ ϦϴγΎϴϧ ( ϦϴγΎϴϧ (

Niacin Niacin

)

˰ ˰ ˰

N Tr Tr Tr Tr mg

ϢΠϠϣ 0.23 0.08 0.00 0.05 0.07 0.11 0.00 0.00 0.00 mg ϢΠϠϣ

( 0.10 0.07 0.00 ( ΕΎϨϴϣΎΘϴϔϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins ϦϴϓϼϓϮΒϳέ Vitamins ϦϴϓϼϓϮΒϳέ

Riboflavin

)

˰ ˰ ˰

N ΠϠϣ Tr Tr Tr Tr mg Ϣ 0.10 0.07 0.00 0.35 0.01 0.06 0.00 0.00 0.00 mg ϦϴϣΎϴΛ ϢΠϠϣ

( 0.12 0.09 0.00 ϦϴϣΎϴΛ (

Thiamin

)

˰ ˰ ˰

0 0 0 0 0 0 0 4 0 0 0 0 Tr 0 80 µg µg 340 16

ϦϴϣΎΘϴϓ ΃ϦϴϣΎΘϴϓ

ϢΟϭήϜϴϣ Retinol ΃ ϢΟϭήϜϴϣ

( Retinol (

) )

Tr 0.8 0.5 1.6 2.4 4.2 3.0 0.8 1.5 1.0 0.6 0.7 2.9 2.7 1.4 6.3 1.1 7.2 1.5 mg mg ΪϳΪΣ ΪϳΪΣ ϢΠϠϣ ϢΠϠϣ

10.6 Iron Iron ( (

)

0 ˰

18 32 4 mg Tr 16 18 18 13 59 52 31 64 ϢΠϠϣ mg 240 14 271 190 170 692 ϢΠϠϣ

( 8430 έϮϔγϮϓ ( έϮϔγϮϓ

) ) ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϞϜϟ ϞϜϟ

)

44 12 15 ˺˹˹ ˺˹˹ mg 38 35 15 24 12 35 16 70 20 40 55 10 61 95 ϢΠϠϣ

mg 220 360 ϢΠϠϣ ( ϡϮϴδϟΎϛ 1130 ( ϡϮϴδϟΎϛ

Calcium

ϞΧ ΍Ϧϣϡ΍ήΟ

Ϟδϋ έΎθϓ

ΔϨϴΤσ ) ΰϴϧϮϳΎϣ

ΕΎ˰˰˰ϗήϔΘϣ

έΩϮΑΞϨϜϴΑ ήϤΘϟ΍βΑΩ ϢϋΎϧϝΩήΧ

Ϫϛ΍Ϯϔϟ΍ϥΎΒϟ

ϮΠϧΎϤϟ΍ϞϠΨϣ

ΓΩΎγϪΗϻϮϜη

ΔϠϜθϣΕΎϳϮϠΣ

ΔϴϨϴΤσΓϭϼΣ ϢσΎϤτϟ΍ΏΎθΗΎϛ ) ΩϼϴϣέΎϤϟ΍ϲΑήϣ ˬϢσΎϤτϟ΍ϥϮΠόϣ ΢ϠϤϣήϴϏ ΐϴϠΤϟΎΑϪΗϻϮϜη ( ϲΑήόϟ΍Ϣγϻ΍

ϩ΍ϮϨϟΎΑϪϛ΍Ϯϔϟ΍ϲΑήϣ ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

έϭάΒϟΎΑϪϛ΍Ϯϔϟ΍ϲΑήϣ ζϫέ ΖϴϣήΑκϤϟ΍ΕΎϳϮϠΣ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( ΐϠόϣ Arabic Name Arabic

( ( (

˯΍άϐϟ΍ Food

neh

Ϣϗέ No. 15 Ϣϗέ No.

15.18 15.19 15.20 15.1 15.2 15.3 15.4 15.5 15.6 15.7 15.8 15.9 ϞδϠδΘϟ΍

15.10 15.11 15.12 15.13 15.14 15.15 15.16 15.17

ϞδϠδΘϟ΍

69 FOOD COMPOSITON TABLES

)

99 90 93 85 76 252 223 243 352 199 352 192 109 118 333 256 135 120 Γήόγ Kcal (

Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 6.1

( 16.5 19.3 29.6 56.7 16.3 30.4 71.0 25.4 16.3 12.6 13.2 17.8 18.4 24.0 10.5 14.9 15.8 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

g ϢΟ 2.2 2.6 2.0 0.6 0.8 0.6 1.4 0.7 0.6 0.1 0.9 0.2 0.2 3.8 1.8 0.5 1.7 0.5 ( ϑΎϴϟ΍ Fibre

(PER 100g EDIBLE PORTION) )

SECTION TWO g ϢΟ 1.7 1.5 0.4 1.1 0. 0.3 1.0 1.2 1.3 0.7 1.3 0.5 0.6 0.3 2.2 1.4 0.4 1.5 ( Ash ϥΩΎόϣ

)

g ϢΟ 9.4 1.0 6.1 6.4 6.4 2.5 3. 2.5 3.3 0.9 1.5 7.1 4.8

Fat ( 19.7 13.3 11.9 25.0 17.1 Ç»;K³:Íe: ϥϮϫΩ

)

g ϢΟ 2.1 6.6 4.3 6.2 5.5 2.6 8.1 5.2 2.8 4.5 4.3 0.9 3.1 5.1 2.9 3.3

( 10.1 19.3 ϦϴΗϭήΑ Protein

Βϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍

COMPOSITION OF )

g ϢΟ ˯Ύϣ ϦϳήΤ ( 57.8 56.7 51.8 22.1 75.0 57.1 17.6 58.2 74.1 80.7 77.6 73.9 79.0 43.8 53.5 81.0 73.0 74.1 ) Water

COMPOSITE DISHES ϞϜϟ

Ϯϟ΁ ˺˹˹ ϪΒϟ· ϝ΍Ω ΚϴΜΑ ϮδΣ ΔϠΟΎΑ ΓΩϮϟΎϓ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ βϳήϫ

ΓΪϴμϋ

COMMONLY CONSUMED

ΏΎΟϮϟ΁

ήΟήΒϤϫ

ϥΎϴΑέΔΒϛ

ϢΤϟϲϧΎϳήΑ

ϥΎϴΑέζϳήΟ

IN BAHRAIN

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

ÊÆC k³:IÕ¯×³ÇÎ:a¤³:DÆ¯³: Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

½ÅcSC³:Ê Î;k³:

ΔϠϛϷ΍Ϣγ΍

Laham

Composite Dish Composite

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaaleet Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh PROXIMATE COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN IN COMPOSITION COMPOSITEPROXIMATE DISHES CONSUMED OF

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Ϣϗέ No. ϞδϠδΘϟ΍

70 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

99 90 93 85 76 252 223 243 352 199 352 192 109 118 333 256 135 120 Γήόγ Kcal (

Energy Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 6.1

( 16.5 19.3 29.6 56.7 16.3 30.4 71.0 25.4 16.3 12.6 13.2 17.8 18.4 24.0 10.5 14.9 15.8 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

)

g ϢΟ 2.2 2.6 2.0 0.6 0.8 0.6 1.4 0.7 0.6 0.1 0.9 0.2 0.2 3.8 1.8 0.5 1.7 0.5 ( ϑΎϴϟ΍ Fibre

(PER 100g EDIBLE PORTION) )

SECTION TWO g ϢΟ 1.7 1.5 0.4 1.1 0. 0.3 1.0 1.2 1.3 0.7 1.3 0.5 0.6 0.3 2.2 1.4 0.4 1.5 ( Ash ϥΩΎόϣ

)

g ϢΟ 9.4 1.0 6.1 6.4 6.4 2.5 3. 2.5 3.3 0.9 1.5 7.1 4.8

Fat ( 19.7 13.3 11.9 25.0 17.1 Ç»;K³:Íe: ϥϮϫΩ

)

g ϢΟ 2.1 6.6 4.3 6.2 5.5 2.6 8.1 5.2 2.8 4.5 4.3 0.9 3.1 5.1 2.9 3.3

( 10.1 19.3 ϦϴΗϭήΑ Protein

Βϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍

COMPOSITION OF )

g ϢΟ ˯Ύϣ ϦϳήΤ ( 57.8 56.7 51.8 22.1 75.0 57.1 17.6 58.2 74.1 80.7 77.6 73.9 79.0 43.8 53.5 81.0 73.0 74.1 ) Water

COMPOSITE DISHES ϞϜϟ

Ϯϟ΁ ˺˹˹ ϪΒϟ· ϝ΍Ω ΚϴΜΑ ϮδΣ ΔϠΟΎΑ ΓΩϮϟΎϓ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ βϳήϫ

ΓΪϴμϋ

COMMONLY CONSUMED

ΏΎΟϮϟ΁

ήΟήΒϤϫ

ϥΎϴΑέΔΒϛ

ϢΤϟϲϧΎϳήΑ

ϥΎϴΑέζϳήΟ

IN BAHRAIN

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

ÊÆC k³:IÕ¯×³ÇÎ:a¤³:DÆ¯³: Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

½ÅcSC³:Ê Î;k³:

ΔϠϛϷ΍Ϣγ΍

Laham

Composite Dish Composite

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Ϣϗέ No. ϞδϠδΘϟ΍

71 FOOD COMPOSITON TABLES

)

) 92 96 98 83

281 100 305 316 275 132 175 244 108 150 1 142 237 345 126

Γήόγ Kcal

(

Energy 82 Δϳέ΍ήΣϪϗΎσ 247 211 172 107 181 Γήόγ Kcal ( Energy

Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 7.4 3.6 ( 33.7 58.6 50.1 44.4 15.1 13.2 16.8 25.2 49.0 17.6 22.7 26.8 22.0 15.0 24.2 36.9 25.5 Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate

- g ϢΟ 0.5 1.2 ( 32.6 31.3 12.1

0g EDIBLE PORTION) ΍

Ε΍έΪϴϫϮΑήϛ )

g ϢΟ

Carbohydrate 1.2 1.2 1.6 0.9 0.5 0.9 0.3 0.9 0.3 0.4 0.1 0.6 0.2 0.6 1.4 1.3 2.0 0.5 0.8 ( ϑΎϴϟ Fibre

(PER 100g EDIBLE PORTION) (PER 10 ) )

g g ϢΟ ϢΟ 0.6 1.6 0.3 0.5 0.6 0.8 1.5 2.2 0.3 0.4 0.2 0.8 0.8 1.2 1.1 0.8 0.6 1.4 1.9 2.6 1.6 1.2 0.5 0. 1.7 ( ( ϑΎϴϟ΍ Ash ϥΩΎόϣ Fibre

)

ϢΟ g 2.3 1.4 3.0 0.8 2.0 3.7 ϢΟ ( Ash 4.5 6.3 9.5 0.9 3.3 3.9 6.0 4.0 2.9 4.1 4.2 4.0 2.0 2.2 4.4 ϥΩΎόϣ Fat ( 12.6 10.1 11.8 18.9 ϥϮϫΩ

)

.5 g ϢΟ

5.8 3.8 3 3.9 Fat

( ϥϮϫΩ 10.0 13.0 )

g ϢΟ

8.1 7.5 3.5 6.3 3.0 5.9 3.3 7.4 5.0 2.9 2.9 5.6 6.6 4.6 5.0 8.5 6.7 1.0 7.3

( ϦϴΗϭήΑ

Protein

)

g ϢΟ 7.0 6.6 3.1 6.8 ( 23.7 35.3 ϦϴΗϭήΑ

Protein

) CONSUMED IN BAHRAIN IN CONSUMED CONSUMED IN BAHRAIN IN CONSUMED

g ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍ ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍ ϢΟ ˯Ύϣ

) ) ( 42.9 77.2 29.7 32.3 42.5 76.4 79.1 69.8 62.4 42.9 75.9 65.6 60.3 66.2 75.0 53.0 35.0 70.7 82.3 )

Water

g ϞϜϟ ϞϜϟ ϢΟ ˯Ύϣ ( 83.8 47.8 60.0 60.5 75.0 55.1 Water

˺˹˹ ˺˹˹

ΔΑϮϟ ΔϤϴϗ ϲΨϧ

ΏΎΒϛ ϮϛΎγ ήϤΤϣ ΪϳήΛ ΔϴΒϠΤϣ ΕΎϤϴϘϟ ΔμϴΒΧ

ΔϧϭήϜόϣ εϭήϔϨΧ

ϢΤϟΔϜΗ

ΔγϮΒϤγ

Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϠμϣ

ϲϠϘϣϚϤγ

ϥΎϴΑέεϮϤϣ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ

ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ

ϲϧϼϴηζϴϋ ϚϤγΔϧϮϟΎλ

ϥΎϴΑέΔΑϭήπϣ

ϲΑήόϟ΍Ϣγϻ΍

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

μϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic

Ϟϛϸϟ΢ϟΎ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

ΔϠϛϷ΍Ϣγ΍

Eid

Composite Dish Composite Taabi -

Composite Dish Composite

Kabab Keema Khabeesah Khanfaroosh Legaimaat Loobah Rebian Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Dajaj Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Al Qurs Sago Dajaj Saloonah

Saloonah Samek Saloonah made) (home Sambosa Maglee Samek Shailani Thareed meat Tikkah, PROXIMATE COMPOSITION COMPOSITEPROXIMATE DISHES OF PROXIMATE COMPOSITION COMPOSITEPROXIMATE DISHES OF

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ 38 39 40 41 42 43 No. Ϣϗέ No. ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

72 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

) 92 96 98 83

281 100 305 316 275 132 175 244 108 150 1 142 237 345 126

Γήόγ Kcal

(

Energy 82 Δϳέ΍ήΣϪϗΎσ 247 211 172 107 181 Γήόγ Kcal ( Energy

Δϳέ΍ήΣϪϗΎσ

)

g ϢΟ 7.4 3.6 ( 33.7 58.6 50.1 44.4 15.1 13.2 16.8 25.2 49.0 17.6 22.7 26.8 22.0 15.0 24.2 36.9 25.5 Ε΍έΪϴϫϮΑήϛ

)

Carbohydrate

- g ϢΟ 0.5 1.2 ( 32.6 31.3 12.1

0g EDIBLE PORTION) ΍

Ε΍έΪϴϫϮΑήϛ )

g ϢΟ

Carbohydrate 1.2 1.2 1.6 0.9 0.5 0.9 0.3 0.9 0.3 0.4 0.1 0.6 0.2 0.6 1.4 1.3 2.0 0.5 0.8 ( ϑΎϴϟ Fibre

(PER 100g EDIBLE PORTION) (PER 10 ) )

g g ϢΟ ϢΟ 0.6 1.6 0.3 0.5 0.6 0.8 1.5 2.2 0.3 0.4 0.2 0.8 0.8 1.2 1.1 0.8 0.6 1.4 1.9 2.6 1.6 1.2 0.5 0. 1.7 ( ( ϑΎϴϟ΍ Ash ϥΩΎόϣ Fibre

)

ϢΟ g 2.3 1.4 3.0 0.8 2.0 3.7 ϢΟ ( Ash 4.5 6.3 9.5 0.9 3.3 3.9 6.0 4.0 2.9 4.1 4.2 4.0 2.0 2.2 4.4 ϥΩΎόϣ Fat ( 12.6 10.1 11.8 18.9 ϥϮϫΩ

)

.5 g ϢΟ

5.8 3.8 3 3.9 Fat

( ϥϮϫΩ 10.0 13.0 )

g ϢΟ

8.1 7.5 3.5 6.3 3.0 5.9 3.3 7.4 5.0 2.9 2.9 5.6 6.6 4.6 5.0 8.5 6.7 1.0 7.3

( ϦϴΗϭήΑ

Protein

)

g ϢΟ 7.0 6.6 3.1 6.8 ( 23.7 35.3 ϦϴΗϭήΑ

Protein

) CONSUMED IN BAHRAIN IN CONSUMED CONSUMED IN BAHRAIN IN CONSUMED

g ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍ ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍ ϢΟ ˯Ύϣ

) ) ( 42.9 77.2 29.7 32.3 42.5 76.4 79.1 69.8 62.4 42.9 75.9 65.6 60.3 66.2 75.0 53.0 35.0 70.7 82.3 )

Water

g ϞϜϟ ϞϜϟ ϢΟ ˯Ύϣ ( 83.8 47.8 60.0 60.5 75.0 55.1 Water

˺˹˹ ˺˹˹

ΔΑϮϟ ΔϤϴϗ ϲΨϧ

ΏΎΒϛ ϮϛΎγ ήϤΤϣ ΪϳήΛ ΔϴΒϠΤϣ ΕΎϤϴϘϟ ΔμϴΒΧ

ΔϧϭήϜόϣ εϭήϔϨΧ

ϢΤϟΔϜΗ

ΔγϮΒϤγ

Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϠμϣ

ϲϠϘϣϚϤγ

ϥΎϴΑέεϮϤϣ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ

ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ

ϲϧϼϴηζϴϋ ϚϤγΔϧϮϟΎλ

ϥΎϴΑέΔΑϭήπϣ

ϲΑήόϟ΍Ϣγϻ΍

ϲΑήόϟ΍Ϣγϻ΍ Arabic Name Arabic

μϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Arabic Name Arabic

Ϟϛϸϟ΢ϟΎ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

ΔϠϛϷ΍Ϣγ΍

Eid

Composite Dish Composite Taabi -

Composite Dish Composite

Saloonah Samek Saloonah made) (home Sambosa Maglee Samek Shailani Thareed meat Tikkah, PROXIMATE COMPOSITION COMPOSITEPROXIMATE DISHES OF PROXIMATE COMPOSITION COMPOSITEPROXIMATE DISHES OF

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ 38 39 40 41 42 43 No. Ϣϗέ No. ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

73 FOOD COMPOSITON TABLES

) )

- 0.6 0.0 0.0 0.9 0.0 3.8 1.6 9.6 1 0.5 0.0 3.0 0.0 6.6 0.9 9.7 0.0 0.0 0.2 6.2 0.4 0.0 1.7 1.8 2.7 0.5 0.8 4.5 0.0 0.0 mg mg ϢΠϠϣ ϢΠϠϣ 20.9 11.4 14.9 12.7 13.9 ( ( 192.3 ΝϦϴϣΎΘϴϓ ΝϦϴϣΎΘϴϓ Vitamin C Vitamin Vitamin C Vitamin

) )

- 1.7 1.5 1.2 2.1 0.9 1.7 6.5 1.8 1.2 0.1 0.7 0.1 0.0 1.1 4.7 1.9 0 0.1 4.0 1.2 1.0 1.4 0.5 1.7 0.2 0.6 0.2 0.3 0.2 0.1 0.4 2.0 1.8 0.3 2.9 mg mg ϢΠϠϣ ϢΠϠϣ 24.6 ϦϴγΎϴϧ ϦϴγΎϴϧ ( ( Niacin Niacin

) )

mg mg ϢΠϠϣ ϢΠϠϣ 0.07 0.13 0.10 0.25 0.03 0.16 0.11 0.08 0.06 0.20 0.06 0.27 0.08 0.02 0.42 0.05 0.13 0.04 0.43 1.79 0.06 0.50 0.04 0.03 0.12 0.06 0.01 0.22 0.08 0.05 0.09 0.04 0.11 0.14 0.05 0.09 ( ( ΕΎϨϴϣΎΘϴϔϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍ Vitamins Vitamins ϦϴϓϼϓϮΒϳέ ϦϴϓϼϓϮΒϳέ Riboflavin Riboflavin

(PER 100g (PER EDIBLE PORTION)

) )

- mg mg ϢΠϠϣ ϢΠϠϣ 0.16 0.11 0.11 0.20 0.07 0.12 0.41 0.06 0.10 0.04 0.13 0.05 0.01 0.09 0.13 0.11 0.04 0.08 0.52 1.23 0.19 0.22 0.10 0.03 0.08 0.03 0.03 0.05 0.18 0.04 0.05 0.13 0.10 0.17 0.08 0.09 ϦϴϣΎϴΛ ϦϴϣΎϴΛ ( ( Thiamin Thiamin

) )

- 0 0 9 0 0 7 0 0 7 0 0 0 0 17 94 85 48 37 65 11 24 18 15 81 15 11 39 12 13 13 10 34 µg µg 369 332 368 141 ΃ϦϴϣΎΘϴϓ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ϢΟϭήϜϴϣ Retinol Retinol ( (

) )

- 0.8 1.3 1.3 2.4 0.7 1.2 5.2 0.9 2.1 0.1 1.9 0.7 0.8 0.8 3.9 1.2 5.5 1.0 2.3 3.4 1.1 0.8 1.7 0.2 0.2 3.5 1.7 1.6 1.8 1.6 0.8 mg mg ΪϳΪΣ ΪϳΪΣ ϢΠϠϣ ϢΠϠϣ 10.5 20.6 0.92 0.23 0.11 Iron Iron ( (

CONSUMED IN BAHRAIN BAHRAIN IN CONSUMED

ϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ

) )

- 59 82 22 58 80 53 56 29 76 99 28 62 22 23 81 61 37 97 70 73 81 19 81 mg mg 110 214 327 102 129 236 222 962 186 436 107 106 161 ϢΠϠϣ ϢΠϠϣ ( ( έϮϔγϮϓ έϮϔγϮϓ

Βϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ Phosphorus Phosphorus Minerals Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϦϳήΤΒϟ΍ϲϓΔό΋Ύθ ϦϳήΤ ) )

) )

- 61 53 29 41 57 51 52 42 96 22 46 31 33 82 69 46 51 35 31 26 18 53 71 80 32 18 35 mg mg 132 160 128 125 122 359 384 185 137 ϢΠϠϣ ϢΠϠϣ ϞϜϟ ϞϜϟ ( ( ϡϮϴδϟΎϛ ϡϮϴδϟΎϛ Calcium Calcium

˺˹˹ ˺˹˹

Ϯϟ΁ ϪΒϟ· ΔΑϮϟ ΔϤϴϗ ϝ΍Ω ϲΨϧ ΚϴΜΑ ϮδΣ ΏΎΒϛ ΔϠΟΎΑ ϮϛΎγ ΓΩϮϟΎϓ ήϤΤϣ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ ΔϴΒϠΤϣ βϳήϫ

ΕΎϤϴϘϟ ΓΪϴμϋ ΔμϴΒΧ

ΏΎΟϮϟ΁

ήΟήΒϤϫ

ΔϧϭήϜόϣ

εϭήϔϨΧ

ϥΎϴΑέΔΒϛ

Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϧΎϳήΑ ϢΤϟϲϠμϣ

ϥΎϴΑέεϮϤϣ ϥΎϴΑέζϳήΟ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ

ϥΎϴΑέΔΑϭήπϣ ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic Arabic Name Arabic

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

Eid

ΔϠϛϷ΍Ϣγ΍ ΔϠϛϷ΍Ϣγ΍

Laham Taabi

Composite Dish Composite Composite Dish Composite Al

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaaleet Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh Kabab Keema Khabeesah Khanfaroosh Legaimaat Loobah Rebian Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Dajaj Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Qurs Sago Dajaj Saloonah ΍

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ Ϣϗέ No. No. MINERAL AND VITAMIN COMPOSITION OF COMPOSITE VITAMIN DISHES AND COMPOSITIONBAHRAIN OF IN MINERAL CONSUMED ϞδϠδΘϟ΍ ϞδϠδΘϟ COMPOSITE VITAMIN DISHES AND COMPOSITION OF MINERAL

74 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

) )

(PER 100g (PER EDIBLE PORTION)

) )

- 0 0 9 0 0 7 0 0 7 0 0 0 0 17 94 85 48 37 65 11 24 18 15 81 15 11 39 12 13 13 10 34 µg µg 369 332 368 141 ΃ϦϴϣΎΘϴϓ ΃ϦϴϣΎΘϴϓ ϢΟϭήϜϴϣ ϢΟϭήϜϴϣ Retinol Retinol ( (

) )

CONSUMED IN BAHRAIN BAHRAIN IN CONSUMED

ϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ

) )

- 59 82 22 58 80 53 56 29 76 99 28 62 22 23 81 61 37 97 70 73 81 19 81 mg mg 110 214 327 102 129 236 222 962 186 436 107 106 161 ϢΠϠϣ ϢΠϠϣ ( ( έϮϔγϮϓ έϮϔγϮϓ

Βϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ Phosphorus Phosphorus Minerals Minerals ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

ϦϳήΤΒϟ΍ϲϓΔό΋Ύθ ϦϳήΤ ) )

) )

˺˹˹ ˺˹˹

Ϯϟ΁ ϪΒϟ· ΔΑϮϟ ΔϤϴϗ ϝ΍Ω ϲΨϧ ΚϴΜΑ ϮδΣ ΏΎΒϛ ΔϠΟΎΑ ϮϛΎγ ΓΩϮϟΎϓ ήϤΤϣ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ ΔϴΒϠΤϣ βϳήϫ

ΕΎϤϴϘϟ ΓΪϴμϋ ΔμϴΒΧ

ΏΎΟϮϟ΁

ήΟήΒϤϫ

ΔϧϭήϜόϣ

εϭήϔϨΧ

ϥΎϴΑέΔΒϛ

Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϧΎϳήΑ ϢΤϟϲϠμϣ

ϥΎϴΑέεϮϤϣ ϥΎϴΑέζϳήΟ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ

ϥΎϴΑέΔΑϭήπϣ ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic Arabic Name Arabic

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

Eid

ΔϠϛϷ΍Ϣγ΍ ΔϠϛϷ΍Ϣγ΍

Laham Taabi

Composite Dish Composite Composite Dish Composite Al

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaaleet Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh Kabab Keema Khabeesah Khanfaroosh Legaimaat Loobah Rebian Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Dajaj Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Qurs Sago Dajaj Saloonah ΍

75 FOOD COMPOSITON TABLES

)

90 89 69 76 28 80

mg 329 339 170 134 195 437 715 323 343 387 801 3 318 ϢΠϠϣ

)

(

ϡϮϳΩϮλ Sodium

7.4 0.2 1.0 8.6 2.4 mg ϢΠϠϣ 12.7

(

ΝϦϴϣΎΘϴϓ

)

Vitamin C Vitamin

mg ϢΠϠϣ

0.22 0.16 0.11 0.18 0.00 0.12 0.57 0.09 0.14 0.03 0.15 0.05 0.01 0.09 0.23 0.11 0.01 0.13 αΎΤϧ (

)

Copper

2.6 3.5 8.2 0.6 1.7 mg ) ϢΠϠϣ

10.2 ϦϴγΎϴϧ (

Ϡϣ Niacin

Ϛϧί

0.4 1.0 0.9 1.9 0.0 0.9 2.6 1.4 0.8 0.4 0.7 0.7 0.1 0.6 5.0 1.3 0.7 0.8 mg ϢΠ

Zinc (

)

mg ϢΠϠϣ

0.13 0.08 0.36 0.02 0.08 0.47

( ΕΎϨϴϣΎΘϴϔϟ΍ 31 23 mg Vitamins ϦϴϓϼϓϮΒϳέ 593 561 260 120 158 192 356 124 547 111 603 604 438 ϢΠϠϣ 1084 1113 1178

ΪϳέϮϠϛ ( Riboflavin

(PER 100g (PER EDIBLE PORTION)

Chloride

)

.08

mg ϢΠϠϣ 0.08 0.31 0.14 0.03 0 0.14

ϦϴϣΎϴΛ 0 9 4 ( 57 77 34 86 49 75 78 13 32 34 74 27 23 11 mg 234

ϢΠϠϣ ΖϳήΒϛ Thiamin (

Sulphur

)

0 0 10 10 39 12 µg

)

΃ϦϴϣΎΘϴϓ

ϢΟϭήϜϴϣ

Retinol

(

1 4

36 26 32 58 21 19 45 13 26 12 28 37 36 25 42 mg

180 ϢΠϠϣ

) (

ϡϮϴδϨϐϣ

1.0 2.8 1.3 0.2 1.2 4.2 Magnesium mg ΪϳΪΣ ϢΠϠϣ

Iron

(

CONSUMED IN BAHRAIN IN CONSUMED

)

57 78 mg 43 68 792 494 111 196 174 146 221 244 162 286 149 401 128 293 183 ϢΠϠϣ mg 105 217 333 353 1303 ϢΠϠϣ CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDIBLE IN PORTION) CONSUMED (

( ϡϮϴγΎΗϮΑ έϮϔγϮϓ ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ Potassium

) Phosphorus

Minerals ϞϜϟ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

Ϯϟ΁ ϪΒϟ·

ϝ΍Ω ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ ) ΚϴΜΑ ϮδΣ

ΔϠΟΎΑ

) ΓΩϮϟΎϓ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ ˺˹˹ βϳήϫ

ΓΪϴμϋ

ΏΎΟϮϟ΁

ήΟήΒϤϫ 56 93 42 21 49 16

ϢΠϠϣ ϞϜϟ ϥΎϴΑέΔΒϛ

( ϢΤϟϲϧΎϳήΑ

ϡϮϴδϟΎϛ

Calcium

ϥΎϴΑέζϳήΟ

˺˹˹ Ϧϣϡ΍ήΟ

ϲΑήόϟ΍ϢγϹ΍ Arabic Name Arabic ΪϳήΛ

ϢΤϟΔϜΗ ΔγϮΒϤγ

ϲϠϘϣϚϤγ

ϲϧϼϴηζϴϋ ϚϤγΔϧϮϟΎλ

ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍

(

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

ΔϠϛϷ΍Ϣγ΍

Composite Dish Composite

ΔϠϛϷ΍Ϣγ΍

Samek

Laham

leet Composite Dish Composite MINERAL COMPOSITION OF COMPOSITE DISHES COMPOSITION OF MINERAL

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaa Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh

Saloonah Saloonah made) (home Sambosa Maglee Samek Shailani Thareed meat Tikkah,

38 39 40 41 42 43 Ϣϗέ 1 2 3 4 5 6 7 8 9 No. MINERAL AND VITAMIN COMPOSITION OF COMPOSITE VITAMIN DISHES AND COMPOSITION OF MINERAL 10 11 12 13 14 15 16 17 18 Ϣϗέ No.

ϞδϠδΘϟ΍

76 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

90 89 69 76 28 80

mg 329 339 170 134 195 437 715 323 343 387 801 3 318 ϢΠϠϣ

)

(

ϡϮϳΩϮλ Sodium

7.4 0.2 1.0 8.6 2.4 mg ϢΠϠϣ 12.7

(

ΝϦϴϣΎΘϴϓ

)

Vitamin C Vitamin

mg ϢΠϠϣ

0.22 0.16 0.11 0.18 0.00 0.12 0.57 0.09 0.14 0.03 0.15 0.05 0.01 0.09 0.23 0.11 0.01 0.13 αΎΤϧ (

)

Copper

2.6 3.5 8.2 0.6 1.7 mg ) ϢΠϠϣ

10.2 ϦϴγΎϴϧ (

Ϡϣ Niacin

Ϛϧί

0.4 1.0 0.9 1.9 0.0 0.9 2.6 1.4 0.8 0.4 0.7 0.7 0.1 0.6 5.0 1.3 0.7 0.8 mg ϢΠ

Zinc (

)

mg ϢΠϠϣ

0.13 0.08 0.36 0.02 0.08 0.47

( ΕΎϨϴϣΎΘϴϔϟ΍ 31 23 mg Vitamins ϦϴϓϼϓϮΒϳέ 593 561 260 120 158 192 356 124 547 111 603 604 438 ϢΠϠϣ 1084 1113 1178

ΪϳέϮϠϛ ( Riboflavin

(PER 100g (PER EDIBLE PORTION)

Chloride

)

.08

mg ϢΠϠϣ 0.08 0.31 0.14 0.03 0 0.14

ϦϴϣΎϴΛ 0 9 4 ( 57 77 34 86 49 75 78 13 32 34 74 27 23 11 mg 234

ϢΠϠϣ ΖϳήΒϛ Thiamin (

Sulphur

)

0 0 10 10 39 12 µg

)

΃ϦϴϣΎΘϴϓ

ϢΟϭήϜϴϣ

Retinol

(

1 4

36 26 32 58 21 19 45 13 26 12 28 37 36 25 42 mg

180 ϢΠϠϣ

) (

ϡϮϴδϨϐϣ

1.0 2.8 1.3 0.2 1.2 4.2 Magnesium mg ΪϳΪΣ ϢΠϠϣ

Iron

(

CONSUMED IN BAHRAIN IN CONSUMED

)

57 78 mg 43 68 792 494 111 196 174 146 221 244 162 286 149 401 128 293 183 ϢΠϠϣ mg 105 217 333 353 1303 ϢΠϠϣ CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDIBLE IN PORTION) CONSUMED (

( ϡϮϴγΎΗϮΑ έϮϔγϮϓ ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ Potassium

) Phosphorus

Minerals ϞϜϟ ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍

Ϯϟ΁ ϪΒϟ·

ϝ΍Ω ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ ) ΚϴΜΑ ϮδΣ

ΔϠΟΎΑ

) ΓΩϮϟΎϓ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ ˺˹˹ βϳήϫ

ΓΪϴμϋ

ΏΎΟϮϟ΁

ήΟήΒϤϫ 56 93 42 21 49 16

ϢΠϠϣ ϞϜϟ ϥΎϴΑέΔΒϛ

( ϢΤϟϲϧΎϳήΑ

ϡϮϴδϟΎϛ

Calcium

ϥΎϴΑέζϳήΟ

˺˹˹ Ϧϣϡ΍ήΟ

ϲΑήόϟ΍ϢγϹ΍ Arabic Name Arabic ΪϳήΛ

ϢΤϟΔϜΗ ΔγϮΒϤγ

ϲϠϘϣϚϤγ

ϲϧϼϴηζϴϋ ϚϤγΔϧϮϟΎλ

ϲΑήόϟ΍Ϣγϻ΍

Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍

(

Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ (

ΔϠϛϷ΍Ϣγ΍

Composite Dish Composite

ΔϠϛϷ΍Ϣγ΍

Samek

Laham

leet Composite Dish Composite MINERAL COMPOSITION OF COMPOSITE DISHES COMPOSITION OF MINERAL

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaa Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh

Saloonah Saloonah made) (home Sambosa Maglee Samek Shailani Thareed meat Tikkah,

38 39 40 41 42 43 Ϣϗέ 1 2 3 4 5 6 7 8 9 No. MINERAL AND VITAMIN COMPOSITION OF COMPOSITE VITAMIN DISHES AND COMPOSITION OF MINERAL 10 11 12 13 14 15 16 17 18 Ϣϗέ No.

ϞδϠδΘϟ΍

77 FOOD COMPOSITON TABLES

)

17 57 35 mg 467 259 295 579 285 231 476 672 465 536 310 ϢΠϠϣ mg 1001 5233 1294 653 628 422 593 ϢΠϠϣ ( 2879 ϡϮϳΩϮλ ( ϡϮϳΩϮλ Sodium

Sodium

)

mg .22 ϢΠϠϣ 0.72 1.74 0.34 0.31 0.05 0.10 0.09 0.03 0.03 0.16 0.14 0.15 0.21 0.15 0.15 0.03 0.14 0.11 αΎΤϧ mg ϢΠϠϣ ( 0.34 0 0.03 0.12 0.29 αΎΤϧ ( Copper

Copper

)

Ϛϧί 4.2 0.2 1.6 0.4 1.3 0.7 0.5 0.4 0.9 1.6 0.5 0.0 1.5 1.4 0.1 0.5 0.3 mg ϢΠϠϣ 19.3 Ϛϧί 1.7 0.7 0.5 1.2 8.4 Zinc mg ϢΠϠϣ ( Zinc

(

)

34 52 mg 769 254 388 894 441 107 372 735 746 717 833 492 ϢΠϠϣ mg 1278 8219 1990 ΪϳέϮϠϛ 976 674 846 ϢΠϠϣ ( 1041 4343 ΪϳέϮϠϛ ( Chloride

Chloride

)

20 74 74 29 34 43 97 37 49 94 43 85 96 mg 123 908 149 300 ϢΠϠϣ 32 36 65 ΖϳήΒϛ mg 304 372 ϢΠϠϣ ( ΖϳήΒϛ ( Sulphur

Sulphur

)

66 55 15 31 19 14 40 28 35 46 33 49 53 24 32 mg 97 63 11 20 43 141 282 ϢΠϠϣ mg ϢΠϠϣ ( ( ϡϮϴδϨϐϣ ϡϮϴδϨϐϣ

Magnesium

)

ΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ

CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDIBLE IN PORTION) CONSUMED CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDIBLE IN PORTION) CONSUMED

44 98 mg 57 897 600 371 106 278 202 184 258 296 190 215 352 154 363 329 ϢΠϠϣ mg 467 549 301 690 ϢΠϠϣ 4037 Ϧϳή ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ ( ( ) ) ϡϮϴγΎΗϮΑ ϡϮϴγΎΗϮΑ Potassium Potassium ϞϜϟ

ϞϜϟ

˺˹˹ ˺˹˹

ΔϤϴϗ ϲΨϧ E DISHES ΪϳήΛ ΏΎΒϛ ϮϛΎγ ήϤΤϣ ΔϴΒϠΤϣ ΔμϴΒΧ

ϢΤϟΔϜΗ

ΔγϮΒϤγ ΔϧϭήϜόϣ εϭήϔϨΧ

Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϠμϣ

ϲϠϘϣϚϤγ

ϥΎϴΑέεϮϤϣ ϚϤγΔϧϮϟΎλ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ ϲϧϼϴηζϴϋ

ϥΎϴΑέΔΑϭήπϣ

ϲΑήόϟ΍ϢγϹ΍ ϲΑήόϟ΍ϢγϹ΍

Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

jaj

ebian ΔϠϛϷ΍Ϣγ΍

ΔϠϛϷ΍Ϣγ΍

Eid

Composite Dish Composite Taabi Composite Dish Composite -

urs Al urs MINERAL COMPOSITION OF COMPOSITE DISHES COMPOSITION OF MINERAL MINERAL COMPOSITION OF COMPOSIT COMPOSITION OF MINERAL

Kabab Keema Khabeesah Khanfaroosh R Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Da Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Q Sago Dajaj Saloonah Samek Saloonah

made) (home Sambosa Maglee Samek Shailani Thareed meat Tikkah,

19 20 21 22 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ 38 39 40 41 42 No. Ϣϗέ No. ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

78 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

17 57 35 mg 467 259 295 579 285 231 476 672 465 536 310 ϢΠϠϣ mg 1001 5233 1294 653 628 422 593 ϢΠϠϣ ( 2879 ϡϮϳΩϮλ ( ϡϮϳΩϮλ Sodium

Sodium

)

mg .22 ϢΠϠϣ 0.72 1.74 0.34 0.31 0.05 0.10 0.09 0.03 0.03 0.16 0.14 0.15 0.21 0.15 0.15 0.03 0.14 0.11 αΎΤϧ mg ϢΠϠϣ ( 0.34 0 0.03 0.12 0.29 αΎΤϧ ( Copper

Copper

)

Ϛϧί 4.2 0.2 1.6 0.4 1.3 0.7 0.5 0.4 0.9 1.6 0.5 0.0 1.5 1.4 0.1 0.5 0.3 mg ϢΠϠϣ 19.3 Ϛϧί 1.7 0.7 0.5 1.2 8.4 Zinc mg ϢΠϠϣ ( Zinc

(

)

34 52 mg 769 254 388 894 441 107 372 735 746 717 833 492 ϢΠϠϣ mg 1278 8219 1990 ΪϳέϮϠϛ 976 674 846 ϢΠϠϣ ( 1041 4343 ΪϳέϮϠϛ ( Chloride

Chloride

)

20 74 74 29 34 43 97 37 49 94 43 85 96 mg 123 908 149 300 ϢΠϠϣ 32 36 65 ΖϳήΒϛ mg 304 372 ϢΠϠϣ ( ΖϳήΒϛ ( Sulphur

Sulphur

)

66 55 15 31 19 14 40 28 35 46 33 49 53 24 32 mg 97 63 11 20 43 141 282 ϢΠϠϣ mg ϢΠϠϣ ( ( ϡϮϴδϨϐϣ ϡϮϴδϨϐϣ

Magnesium

)

ΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ

CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDIBLE IN PORTION) CONSUMED CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDIBLE IN PORTION) CONSUMED

ϞϜϟ

˺˹˹ ˺˹˹

ΔϤϴϗ ϲΨϧ E DISHES ΪϳήΛ ΏΎΒϛ ϮϛΎγ ήϤΤϣ ΔϴΒϠΤϣ ΔμϴΒΧ

ϢΤϟΔϜΗ

ΔγϮΒϤγ ΔϧϭήϜόϣ εϭήϔϨΧ

Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϠμϣ

ϲϠϘϣϚϤγ

ϥΎϴΑέεϮϤϣ ϚϤγΔϧϮϟΎλ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ ϲϧϼϴηζϴϋ

ϥΎϴΑέΔΑϭήπϣ

ϲΑήόϟ΍ϢγϹ΍ ϲΑήόϟ΍ϢγϹ΍

Arabic Name Arabic

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ( (

jaj

ebian ΔϠϛϷ΍Ϣγ΍

ΔϠϛϷ΍Ϣγ΍

Eid

Composite Dish Composite Taabi Composite Dish Composite -

urs Al urs MINERAL COMPOSITION OF COMPOSITE DISHES COMPOSITION OF MINERAL MINERAL COMPOSITION OF COMPOSIT COMPOSITION OF MINERAL

Kabab Keema Khabeesah Khanfaroosh R Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Da Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Q Sago Dajaj Saloonah Samek Saloonah

made) (home Sambosa Maglee Samek Shailani Thareed meat Tikkah,

19 20 21 22 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ 38 39 40 41 42 No. Ϣϗέ No. ϞδϠδΘϟ΍ ϞδϠδΘϟ΍

79 FOOD COMPOSITON TABLES

)

mg ϢΠϠϣ

0.43 0.53 0.47 1.12 0.00 0.46 1.64 0.40 0.23 0.37 0.36 0.78 0.11 0.16 1.03 0.27 0.23 0.23 Acid ( ξϤΣ Panto. Panto. mg ϢΠϠϣ 1.10 5.04 0.48 2.20 0.00 0.16 0.33 0.45 0.22 0.39 0.44 0.40 0.20 0.00 0.39 0.69 0.00 0.54 0.40 ϚϨϴΛϮΘϧΎΒϟ΍

(

) Panto. Acid Panto. ϚϨϴΛϮΘϧΎΒϟ΍ξϤΣ

) mg

0.33 3.19 5.62 0.00 6.35 4.68 1.02 1.48 2.11 0.45 8.89 0.61 1.35 4.98 1.50 3.15 1.76

14.19 ϦϴΗϮϳΎΑ

Biotin

ϡ΍ήΟϭήϜϴϣ

(

mg 9.34 1.47 0.00 0.79 0.88 1.70 1.09 2.25 2.43 0.87 0.99 0.00 0.80 8.22 0.00 1.21 2.86 14.79 26.53 ϦϴΗϮϳΎΑ Biotin

ϡ΍ήΟϭήϜϴϣ ) (

) 0.0 9.5 2.7 6.4 mg 38.3 27.7 26.8 50.0 25. 24.0 33.3 26.3 21.1 15.8 33.2 19.6 29.9

103.0

ϡ΍ήΟϭήϜϴϣ

( Folic acid Folic

ϚϴϟϮϔϟ΍ξϤΣ BLE PORTION)

0.0 mg 69.4 77.1 18.6 25.7 28.3 16.1 10.1 38.8 35.6 33.6 56.4 37.3 38.2 29.4 25.4 204.6 307.1 108.2

ϡ΍ήΟϭήϜϴϣ

) ( Folic acid Folic ϚϴϟϮϔϟ΍ξϤΣ

) 0.0 0.4 0.3 0.8 0.0 0.4 0.0 0.4 0.7 0.3 0.0 0.7 0.1 0.0 2.4 0.3 0.2 0.3 mg ΏϦϴϣΎΘϴϓ

ϡ΍ήΟϭήϜϴϣ Vit. B12 ( ˺˻

1.0 7.7 0.0 1.7 0.0 0.3 0.5 0.0 0.0 0.3 0.0 0.6 0.2 0.0 0.5 0.4 0.0 0.0 2.7 mg

ΏϦϴϣΎΘϴϓ (PER (PER 100g EDIBLE PORTION)

ϡ΍ήΟϭήϜϴϣ Vit. B12 ) (

˺˻

0.4 0.3 0.1 0.2 0.0 0.0 0.5 0.2 0.1 0.0 0.2 0.1 0.0 0.1 0.4 0.2 0.0 0.1 mg ϢΠϠϣ (

ΏϦϴϣΎΘϴϓ Vit. B6

˿ )

0.1 2.2 0.3 0.3 0.0 0.1 0.1 0.2 0.1 0.0 0.2 0.2 0.1 0.0 0.2 0.2 0.0 0.2 0.3 mg ϢΠϠϣ

( ) ΏϦϴϣΎΘϴϓ

Vit. B6 ˿

0.1 0.3 0.7 1.1 0.0 0.4 1.7 0.2 0.5 0.1 0.3 0.6 0.0 1.1 0.5 0.3 0.2 0.4 mg ϢΠϠϣ

( Vit.E ˰ϫϦϴϣΎΘϴϓ

)

0.9 6.6 1.0 1.6 0.0 0.2 0.4 0.3 0.1 0.1 0.7 0.1 0.3 0.0 0.5 0.7 0.0 0.4 0.5 mg ϢΠϠϣ ( Vit.E ˰ϫϦϴϣΎΘϴϓ

)

CONSUMED IN BAHRAIN IN CONSUMED CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDI IN CONSUMED

0.7 1.4 1.1 2.5 0.0 0.9 3.0 1.5 0.4 0.8 0.8 1.6 0.2 0.5 5.1 1.2 0.5 0.5 mg ϢΠϠϣ ϥΎϓϮΘΒϳήΗ Ϧϳή˰˰˰ΤΒϟ΍ϲϓΔό΋Ύθϟ΍Εϼ˰ϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ΐϴϛή˰˰Η / ( ) Ϧϳή˰˰˰ΤΒϟ΍ϲϓΔό΋Ύθϟ΍Εϼ˰˰˰˰˰ϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ΐϴϛή˰˰Η )

)

˿˹

ϞϜϟ

Tryptophan/60

2.2 3.3 6.5 0.0 0.3 1.6 1.2 0.5 0.9 1.2 1.8 0.6 0.7 1.7 1.7 0.0 1.3 1.6 mg ϢΠϠϣ ϥΎϓϮΘΒϳήΗ 18.1 / ( ˺˹˹

˺˹˹

) ˿˹

Tryptophan/60

0.0 0.2 0.4 0.9 0.0 0.4 0.4 0.0 0.0 0.0 0.0 0.6 0.0 0.3 0.3 0.0 0.2 0.0 mg

) Vit. D ΩϦϴϣΎΘϴϓ

ϡ΍ήΟϭήϜϴϣ (

1.0 0.0 0.4 1.8 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 3.9 mg Ϯϟ΁ Vit. D

ϪΒϟ· ϝ΍Ω ΩϦϴϣΎΘϴϓ

ϡ΍ήΟϭήϜϴϣ ΚϴΜΑ ϮδΣ ΔϠΟΎΑ ( ΓΩϮϟΎϓ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ

βϳήϫ

ΓΪϴμϋ

ΏΎΟϮϟ΁

ήΟήΒϤϫ

ϥΎϴΑέΔΒϛ

ϢΤϟϲϧΎϳήΑ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ϥΎϴΑέζϳήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ΔΑϮϟ ΔϤϴϗ ϲΨϧ

( ΏΎΒϛ ϮϛΎγ ήϤΤϣ ΔϴΒϠΤϣ

ϲΑήόϟ΍ϢγϹ΍ ΔμϴΒΧ

ΔϧϭήϜόϣ εϭήϔϨΧ

Arabic Name Arabic Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϠμϣ

ϥΎϴΑέεϮϤϣ ϚϤγΔϧϮϟΎλ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ

ϥΎϴΑέΔΑϭήπϣ

ϲΑήόϟ΍ϢγϹ΍

Arabic Name Arabic

ian

΍Ϣγ΍

Eid ΔϠϛϷ

VITAMIN COMPOSITION OF COMPOSITE DISHES COMPOSITION OF VITAMIN VITAMIN COMPOSITION OF COMPOSITE DISHES COMPOSITION OF VITAMIN

Laham Taabi

ΔϠϛϷ΍Ϣγ΍

Composite Dish Composite

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaaleet Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh Kabab Keema Khabeesah Khanfaroosh Loobah Reb Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Dajaj Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Al Qurs Sago Dajaj Saloonah Samek Saloonah

1 2 3 4 5 6 7 8 9

10 11 12 13 14 15 16 17 18

Ϣϗέ No.

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ

No. ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

80 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

)

mg ϢΠϠϣ

(

) Panto. Acid Panto. ϚϨϴΛϮΘϧΎΒϟ΍ξϤΣ

) mg

0.33 3.19 5.62 0.00 6.35 4.68 1.02 1.48 2.11 0.45 8.89 0.61 1.35 4.98 1.50 3.15 1.76

14.19 ϦϴΗϮϳΎΑ

Biotin

ϡ΍ήΟϭήϜϴϣ

(

mg 9.34 1.47 0.00 0.79 0.88 1.70 1.09 2.25 2.43 0.87 0.99 0.00 0.80 8.22 0.00 1.21 2.86 14.79 26.53 ϦϴΗϮϳΎΑ Biotin

ϡ΍ήΟϭήϜϴϣ ) (

) 0.0 9.5 2.7 6.4 mg 38.3 27.7 26.8 50.0 25. 24.0 33.3 26.3 21.1 15.8 33.2 19.6 29.9

103.0

ϡ΍ήΟϭήϜϴϣ

( Folic acid Folic

ϚϴϟϮϔϟ΍ξϤΣ BLE PORTION)

0.0 mg 69.4 77.1 18.6 25.7 28.3 16.1 10.1 38.8 35.6 33.6 56.4 37.3 38.2 29.4 25.4 204.6 307.1 108.2

ϡ΍ήΟϭήϜϴϣ

) ( Folic acid Folic ϚϴϟϮϔϟ΍ξϤΣ

) 0.0 0.4 0.3 0.8 0.0 0.4 0.0 0.4 0.7 0.3 0.0 0.7 0.1 0.0 2.4 0.3 0.2 0.3 mg ΏϦϴϣΎΘϴϓ

ϡ΍ήΟϭήϜϴϣ Vit. B12 ( ˺˻

1.0 7.7 0.0 1.7 0.0 0.3 0.5 0.0 0.0 0.3 0.0 0.6 0.2 0.0 0.5 0.4 0.0 0.0 2.7 mg

ΏϦϴϣΎΘϴϓ (PER (PER 100g EDIBLE PORTION)

ϡ΍ήΟϭήϜϴϣ Vit. B12 ) (

˺˻

0.4 0.3 0.1 0.2 0.0 0.0 0.5 0.2 0.1 0.0 0.2 0.1 0.0 0.1 0.4 0.2 0.0 0.1 mg ϢΠϠϣ (

ΏϦϴϣΎΘϴϓ Vit. B6

˿ )

0.1 2.2 0.3 0.3 0.0 0.1 0.1 0.2 0.1 0.0 0.2 0.2 0.1 0.0 0.2 0.2 0.0 0.2 0.3 mg ϢΠϠϣ

( ) ΏϦϴϣΎΘϴϓ

Vit. B6 ˿

0.1 0.3 0.7 1.1 0.0 0.4 1.7 0.2 0.5 0.1 0.3 0.6 0.0 1.1 0.5 0.3 0.2 0.4 mg ϢΠϠϣ

( Vit.E ˰ϫϦϴϣΎΘϴϓ

)

0.9 6.6 1.0 1.6 0.0 0.2 0.4 0.3 0.1 0.1 0.7 0.1 0.3 0.0 0.5 0.7 0.0 0.4 0.5 mg ϢΠϠϣ ( Vit.E ˰ϫϦϴϣΎΘϴϓ

)

CONSUMED IN BAHRAIN IN CONSUMED CONSUMED IN BAHRAIN (PER (PER BAHRAIN 100g EDI IN CONSUMED

)

˿˹

ϞϜϟ

Tryptophan/60

2.2 3.3 6.5 0.0 0.3 1.6 1.2 0.5 0.9 1.2 1.8 0.6 0.7 1.7 1.7 0.0 1.3 1.6 mg ϢΠϠϣ ϥΎϓϮΘΒϳήΗ 18.1 / ( ˺˹˹

˺˹˹

) ˿˹

Tryptophan/60

0.0 0.2 0.4 0.9 0.0 0.4 0.4 0.0 0.0 0.0 0.0 0.6 0.0 0.3 0.3 0.0 0.2 0.0 mg

) Vit. D ΩϦϴϣΎΘϴϓ

ϡ΍ήΟϭήϜϴϣ (

1.0 0.0 0.4 1.8 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 3.9 mg Ϯϟ΁ Vit. D

ϪΒϟ· ϝ΍Ω ΩϦϴϣΎΘϴϓ

ϡ΍ήΟϭήϜϴϣ ΚϴΜΑ ϮδΣ ΔϠΟΎΑ ( ΓΩϮϟΎϓ ϲϠϴϘϋ ΏϼΟ

ςϴϟϼΑ ήΘγΎϛ

βϳήϫ

ΓΪϴμϋ

ΏΎΟϮϟ΁

ήΟήΒϤϫ

ϥΎϴΑέΔΒϛ

ϢΤϟϲϧΎϳήΑ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ

( ϥΎϴΑέζϳήΟ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ΔΑϮϟ ΔϤϴϗ ϲΨϧ

( ΏΎΒϛ ϮϛΎγ ήϤΤϣ ΔϴΒϠΤϣ

ϲΑήόϟ΍ϢγϹ΍ ΔμϴΒΧ

ΔϧϭήϜόϣ εϭήϔϨΧ

Arabic Name Arabic Ϊϴόϟ΍˯΍άϏ

ϢΤϟϲϠμϣ

ϥΎϴΑέεϮϤϣ ϚϤγΔϧϮϟΎλ

ΝΎΟΩΔϗϮϗήϣ ϲΑΎτϟ΍ιήϗ ΝΎΟΩαϮΒϜϣ ΝΎΟΩΔϧϮϟΎλ

ϥΎϴΑέΔΑϭήπϣ

ϲΑήόϟ΍ϢγϹ΍

Arabic Name Arabic

ian

΍Ϣγ΍

Eid ΔϠϛϷ

VITAMIN COMPOSITION OF COMPOSITE DISHES COMPOSITION OF VITAMIN VITAMIN COMPOSITION OF COMPOSITE DISHES COMPOSITION OF VITAMIN

Laham Taabi

ΔϠϛϷ΍Ϣγ΍

Composite Dish Composite

Aaloo chab Aaloo Aaseedah Aigalee Bajelah Balaaleet Betheeth Biriyani Rebian Chebah Custard Dahal Elbah Faaloodah Gellab made) (home Hamburgers Hareese Hesso Rebian Jereesh Kabab Keema Khabeesah Khanfaroosh Loobah Reb Madroubah Macarona Dajaj Machbous Mahamer Mahlabiyyeh Dajaj Markoukah Laham Masley Rebian Momowash Nekhee Al Qadah Al Qurs Sago Dajaj Saloonah Samek Saloonah

1 2 3 4 5 6 7 8 9

10 11 12 13 14 15 16 17 18

Ϣϗέ No.

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 Ϣϗέ

No. ϞδϠδΘϟ΍

ϞδϠδΘϟ΍

81 FOOD COMPOSITON TABLES

)

mg ϢΠϠϣ 0.56 1.02 0.25 0.35 1.37 ( ξϤΣ ϚϨϴΛϮΘϧΎΒϟ΍ Panto. Acid Panto.

)

mg 3.79 8.28 1.26 0.64 0.02 ϦϴΗϮϳΎΑ Biotin ϡ΍ήΟϭήϜϴϣ (

)

mg 59.1 14.5 20.3 26.7 28.0 ϡ΍ήΟϭήϜϴϣ ( Folic acid Folic ϚϴϟϮϔϟ΍ξϤΣ

)

0.0 0.0 0.4 3.9 mg ˺˻ 10.2 (PER (PER 100g EDIBLE PORTION) ϦϴϣΎΘϴϓ ϡ΍ήΟϭήϜϴϣ Vit. B12

(

)

˿ 0.4 0.9 0.1 0.2 0.6 mg ϢΠϠϣ ( ϦϴϣΎΘϴϓ Vit. B6

)

˰ϫ 0.6 0.3 0.1 0.3 0.3 mg ϢΠϠϣ ( Vit.E

ϦϴϣΎΘϴϓ

)

CONSUMED IN BAHRAIN BAHRAIN IN CONSUMED

1.7 5.5 0.6 1.3 8.4 mg ϢΠϠϣ ϥΎϓϮΘΒϳήΗ Ϧϳή˰˰˰ΤΒϟ΍ϲϓΔό΋Ύθϟ΍Εϼ˰˰˰˰˰ϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ΐϴϛή˰˰Η / ( ) ˿˹ ϞϜϟ

Tryptophan/60

˺˹˹ )

0.0 0.0 0.0 0.0 mg 15.3 Vit. D ΩϦϴϣΎΘϴϓ ϡ΍ήΟϭήϜϴϣ ( Πϟ΍Ϧϣϡ΍ήΟ

ΔϜΗ ΪϳήΛ

ΔγϮΒϤγ ϲϠϘϣϚϤγ

ϲϧϼϴηζϴϋ

Ϟϛϸϟ΢ϟΎμϟ΍˯ΰ (

ϲΑήόϟ΍ϢγϹ΍ Name Arabic

ΔϠϛϷ΍Ϣγ΍

VITAMIN COMPOSITION OF COMPOSITE DISHES COMPOSITION OF VITAMIN

Composite Dish Composite lani

made) (home Sambosa Maglee Samek Shai Thareed Tikkah

38 39 40 41 42 Ϣϗέ No.

ϞδϠδΘϟ΍

82 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

SECTION THREE L³;K³:Íe:

PROXIMATE, MINERALS, STEROL AND FATTY ACID COMPOSITION OF LOCAL FOOD COMMONLY CONSUMED IN BAHRAIN %ÊÆ»_ :cn;¼ ³:%Åc¬G³:ÈÄG : ÊÆ¼¿_³:w;Ö:ÃIÔÃÆg³: Ê Î;k³:ÊÆ´ :ÊÅa£Ö: ½ÅcSC³:

83 FOOD COMPOSITON TABLES

Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ Main ingredients flour, oil wheat Cheese, paste, vegetables sesame Chicken, lemon dried Chicken, flour coriander, Beef, vegetables paste, sesame Beef, lemon dried Beef, lemon beef, dried Lean oil spices, Potatoes, wheat flour, oil onions,Potatoes, peas,

3 3 3 3 3 3 3 3 3 eat in foods Bahrain consumed - ΕΎϨϴόϟ΍ΩΪϋ to Number of Number - pooled samples

1. READY- TO- EAT FOOD

hicken

name Common Ée¿;:Ê¸ xÖ: '* ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ Cheese sambosa Cheese sandwich chicken Grilled c Grilled meat minced Grilled sandwich beef Grilled beef Grilled without fat beef Grilled Potato chops sambosa Vegetable

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϸϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍

ϦϳήΤΒϟ΍

Local name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ ah laham bedon shaham laham ah biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah Tikk Aaloo khodr Sambosa

Table 1: Local, common name and main ingredients and main used commonin ready Table Local, name the 1:

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϦΒΠϟΎΑΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΝΎΟΩϪϜΗ ϢΤϟΏΎΒϛ ϢΤϟΎϣέϭΎη ϢΤϟϪϜΗ ϢΤηϥϭΪΑϢΤϟϪϜΗ Ϯϟ΁ έΎπΧϪγϮΒϤγ

84 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

3 3 3 3 3 3 3 3 3 eat in foods Bahrain consumed - ΕΎϨϴόϟ΍ΩΪϋ to Number of Number - pooled samples

1. READY- TO- EAT FOOD

hicken

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϸϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍

ϦϳήΤΒϟ΍

Local name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ ah laham bedon shaham laham ah biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah Tikk Aaloo khodr Sambosa

Table 1: Local, common name and main ingredients and main used commonin ready Table Local, name the 1:

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϦΒΠϟΎΑΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΝΎΟΩϪϜΗ ϢΤϟΏΎΒϛ ϢΤϟΎϣέϭΎη ϢΤϟϪϜΗ ϢΤηϥϭΪΑϢΤϟϪϜΗ Ϯϟ΁ έΎπΧϪγϮΒϤγ

85 FOOD COMPOSITON TABLES

8.4 3.1 3.3 1.7 5.8 ΰϴϨϐϨϣ

<0.0001 <0.0001 <0.0001 <0.0001

Manganese KJ 402 245 171 223 227 256 213 136 275

Ϛϧί 18.5 10.3 6.90 35.4 18.6 25.1 32.7 2.20 10.3 Zinc

Energy

Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

4.8 2.5 0.4 2.2 3.7 3. 0.9 2.5 71 2.36 αΎΤϧ KJ 402 245 1 223 227 256 213 136 275 Copper

ΪϳΪΣ 08.4 16.9 23.3 21.2 24.2 24.0 62.7 01.5 03.1 Iron

(g) 2.16 1.55 3.64 2.94 20.6

35.18 23.97 21.94 33.29

Ε΍έΪϴϫϮΑήϛ

Carbohydrate 288.0 323.7 380.0 320.1 326.5 326.5 326.7 129.0 333.0

ϡϮϴδϴϨϐϣ

Magnesium

(g) 1.38 1.28 0.56 0.63 2.86 0.66 0.75 2.52 2.21 ϑΎϴϟ΍ Fiber

ϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

(g) Ash 3.05 1.85 2.39 2.66 1.69 2.11 2.16 1.69 1.92 ϥΩΎόϣ 338.5 388.4 566.0 466.1 163.0 236.0

ϡϮϴδϟΎϛ 1074.0 1384.2 1205.0 Calcium

eat foodsin Bahrain consumed

(g) 8.2

Fat 9.56 5.62 8.87 4.86 ϥϮϫΩ to 23.93 12.96 14.37 13.61

- .8 y

eat foodsin Bahraineat consumed (mg/m)

1188.0 4176.6 3780.3 3839 3251.1 3308.2 3438.3 1759.0 1785.0 ϡϮϴγΎΗϮΑ -

Potassium (g)

28.1 2.63 5.07 11.58 15.81 28.09 25.16 15.06 31.96 ϦϴΗϭήΑ Protein

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΔ (g) ˯Ύϣ ϡϮϳΩϮλ 9025.0 5279.0 5828.1 7559.2 4839.8 5586.9 5709.4 4068.0 5416.0 67.7 43.9 Sodium 24.92 47.53 61.18 57.04 49.58 51.12 53.99

Water

ϦϳήΤΒϟ΍

)

ϦϳήΤΒϟ΍ ϢϏ ) /

˺˹˹

ϢϏ (

ϡ΍ήϏϭήϜϴϣ Proximate composition of read Proximate

ϢϏ Mineral composition ofMineral ready

(

Local name Local Table 2:

Common name Common

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ Table 3:

biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah bedon shaham laham Tikkah Aaloo khodr Sambosa Sambosa biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah bedon shaham laham Tikkah Aaloo khodr Sambosa

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϦΒΠϟΎΑΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΝΎΟΩϪϜΗ ϢΤϟΏΎΒϛ ϢΤϟΎϣέϭΎη ϢΤϟϪϜΗ ϢΤηϥϭΪΑϢΤϟϪϜΗ Ϯϟ΁ έΎπΧϪγϮΒϤγ ϦΒΠϟΎΑΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΝΎΟΩϪϜΗ ϢΤϟΏΎΒϛ ϢΤϟΎϣέϭΎη ϢΤϟϪϜΗ ϢΤηϥϭΪΑϢΤϟϪϜΗ Ϯϟ΁ έΎπΧϪγϮΒϤγ

86 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

8.4 3.1 3.3 1.7 5.8 ΰϴϨϐϨϣ <0.0001 <0.0001 <0.0001 <0.0001 Manganese

Ϛϧί 18.5 10.3 6.90 35.4 18.6 25.1 32.7 2.20 10.3 Zinc

4.8 2.5 0.4 2.2 3.7 3. 0.9 2.5 2.36 αΎΤϧ Copper

ΪϳΪΣ 08.4 16.9 23.3 21.2 24.2 24.0 62.7 01.5 03.1 Iron

288.0 323.7 380.0 320.1 326.5 326.5 326.7 129.0 333.0 ϡϮϴδϴϨϐϣ Magnesium

ϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

338.5 388.4 566.0 466.1 163.0 236.0 ϡϮϴδϟΎϛ 1074.0 1384.2 1205.0 Calcium

eat foodsin Bahraineat consumed (mg/m) -

to 1188.0 4176.6 3780.3 3839 3251.1 3308.2 3438.3 1759.0 1785.0 ϡϮϴγΎΗϮΑ - Potassium

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΔ ϡϮϳΩϮλ 9025.0 5279.0 5828.1 7559.2 4839.8 5586.9 5709.4 4068.0 5416.0 Sodium

ϦϳήΤΒϟ΍ )

ϡ΍ήϏϭήϜϴϣ

ϢϏ Mineral composition ofMineral ready

(

Local name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ Table 3:

biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah bedon shaham laham Tikkah Aaloo khodr Sambosa

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϦΒΠϟΎΑΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΝΎΟΩϪϜΗ ϢΤϟΏΎΒϛ ϢΤϟΎϣέϭΎη ϢΤϟϪϜΗ ϢΤηϥϭΪΑϢΤϟϪϜΗ Ϯϟ΁ έΎπΧϪγϮΒϤγ

87 FOOD COMPOSITON TABLES

- - - -

0.4 1.3 0.0 0.0 0.0 0.0 0.0 4.5 9.5 0.3 0.4 0.2 0.0 0.0 0.0 42.7 40.7 khodr

Sambosa Sambosa

έΎπΧϪγϮΒϤγ

0.5 2.7 8.77 9.03 9.65 4.51 11.57 <1.00 <1.00 Sitosterol

ϝϭήΘγϮΘϴγΎΘϴΑ

E - - - - Ϯϟ΁ 0. 1.3 0.0 0.0 0.0 0.1 0.0 4.3 8.4 0.2 0.4 0.2 0.0 0.0 0.0 43.1 41.7 Aaloo

- - - - 0.1 2.8 0.3 0.6 2.8 1.9 0.9 3.8 0.6 1.1 0.7 0.4 0.2 0.6 23.3 22.5 37.4

<0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 ϢΤηϥϭΪΑϢΤϟϪϜΗ Tikkah laham Tikkah laham bedon shaham ϝϭήΘγΎϤΠϴΘγ Stigmasterol

- - - -

0.1 3.3 0.4 0.7 2.5 2.0 0.8 4.5 1.3 0.0 0.1 0.0 0.0 0.6 23.2 24.4 36.1 ϢΤϟϪϜΗ laham

Tikkah

1.00

2.42 2.56 2.46 Ϊϟ΍νΎϤΣϷ΍ϯϮΘΤϣ

< <1.00 <1.00 <1.00 <1.00 <1.00

- - - - ϝϭήΘδΒϣΎϛ 0.2 2.8 0.3 0.6 2.5 1.6 0.8 0.9 0.3 0.3 0.0 0.0 0.2 20.1 17.4 37.3 14.7 Campesterol laham ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ ϢΤϟΎϣέϭΎη

Shawarma Shawarma

- - - -

0.1 3.1 0.4 0.7 3.2 1.7 0.9 3.4 0.6 0.9 0.9 0.2 0.0 0.2

23.5 20.7 39.5

eat foodsin (mg/100g) Bahrain eat consumed laham eat foodsin Bahraineat consumed (mg/100g) ϢΤϟΏΎΒϛ Kabab Kabab - -

to to - - 16.44 43.66 57.86 33.42 99.65 <1.00 <1.00 126.46 163.05 ϝϭήΘδϴϟϮϛ

Cholesterol

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ - - - -

0.0 0.9 0.2 0.1 5.1 0.2 0.2 7.1 1.1 0.2 0.6 0.0 0.3 1.0 ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΔϴϨϫ 20.8 35.4 26.8 dajaj ΝΎΟΩϪϜΗ Tikkah

ϦϳήΤΒϟ΍

) ϦϳήΤΒϟ΍

)

ϢϐϠϣ

/ ϢϐϠϣ

˺˹˹

- - - -

˺˹˹

0.0 0.8 0.1 0.0 5. 0.2 0.1 6.2 1.6 0.2 0.5 0.0 0.0 0.5

23.4 38.9 22.1 ϢϏ dajaj (

ϢϏ Fatty acid profile acid ofFatty ready

( ΝΎΟΩΎϣέϭΎη Shawarma Shawarma Local name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Table 5:

Table 4: Sterol composition of Table Sterol ready 4:

Sambosa biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah bedon shaham laham Tikkah Aaloo khodr Sambosa

1.9 1.1 0.7 1.2 1.6 5.0 0.2 0.5 0.8 0.3 0.2 7.3 6.7 0.3 0.0 0.0 0.0 0.0 0.0 38.7 33.5 biljebin Sambosa Sambosa ϦΒΠϟΎΑΔγϮΒϤγ

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

Fatty Acids Fatty ΔϴϨϫΪϟ΍νΎϤΣϷ΍

oleic oleic acid ϦΒΠϟΎΑΔγϮΒϤγ ΝΎΟΩΎϣέϭΎη ΝΎΟΩϪϜΗ ϢΤϟΏΎΒϛ ϢΤϟΎϣέϭΎη ϢΤϟϪϜΗ ϢΤηϥϭΪΑϢΤϟϪϜ Ϯϟ΁ έΎπΧϪγϮΒϤγ Butyric acid acid Butyric acid Caproic acid Caprylic acid Capric acid Lauric acid Myristic acid Pentadecanoic acid Pentadecenoic Palmitic acid Palmitoleic acid acid Margaric acid Heptadecenoic acid Stearic acid Oleic Lin acid Linolenic acid Arachidic acid Gadoleic acid Eicosadienoic acid Eicosatrienoic acid Arachidonic

88 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

- - - -

0.4 1.3 0.0 0.0 0.0 0.0 0.0 4.5 9.5 0.3 0.4 0.2 0.0 0.0 0.0 42.7 40.7 khodr

Sambosa Sambosa

έΎπΧϪγϮΒϤγ

0.5 2.7 8.77 9.03 9.65 4.51 11.57 <1.00 <1.00 Sitosterol

ϝϭήΘγϮΘϴγΎΘϴΑ

E - - - - Ϯϟ΁ 0. 1.3 0.0 0.0 0.0 0.1 0.0 4.3 8.4 0.2 0.4 0.2 0.0 0.0 0.0 43.1 41.7 Aaloo

- - - - 0.1 2.8 0.3 0.6 2.8 1.9 0.9 3.8 0.6 1.1 0.7 0.4 0.2 0.6 23.3 22.5 37.4

<0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 ϢΤηϥϭΪΑϢΤϟϪϜΗ Tikkah laham Tikkah laham bedon shaham ϝϭήΘγΎϤΠϴΘγ Stigmasterol

- - - -

0.1 3.3 0.4 0.7 2.5 2.0 0.8 4.5 1.3 0.0 0.1 0.0 0.0 0.6 23.2 24.4 36.1 ϢΤϟϪϜΗ laham

Tikkah

1.00

2.42 2.56 2.46 Ϊϟ΍νΎϤΣϷ΍ϯϮΘΤϣ

< <1.00 <1.00 <1.00 <1.00 <1.00

- - - - ϝϭήΘδΒϣΎϛ 0.2 2.8 0.3 0.6 2.5 1.6 0.8 0.9 0.3 0.3 0.0 0.0 0.2 20.1 17.4 37.3 14.7 Campesterol laham ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ ϢΤϟΎϣέϭΎη

Shawarma Shawarma

- - - -

0.1 3.1 0.4 0.7 3.2 1.7 0.9 3.4 0.6 0.9 0.9 0.2 0.0 0.2

23.5 20.7 39.5 eat foodsin (mg/100g) Bahrain eat consumed laham eat foodsin Bahraineat consumed (mg/100g) ϢΤϟΏΎΒϛ Kabab Kabab - -

to to - - 16.44 43.66 57.86 33.42 99.65 <1.00 <1.00 126.46 163.05 ϝϭήΘδϴϟϮϛ

Cholesterol

ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ - - - -

0.0 0.9 0.2 0.1 5.1 0.2 0.2 7.1 1.1 0.2 0.6 0.0 0.3 1.0 ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΔϴϨϫ 20.8 35.4 26.8 dajaj ΝΎΟΩϪϜΗ Tikkah

ϦϳήΤΒϟ΍

) ϦϳήΤΒϟ΍

)

ϢϐϠϣ

/ ϢϐϠϣ

˺˹˹

- - - -

˺˹˹

0.0 0.8 0.1 0.0 5. 0.2 0.1 6.2 1.6 0.2 0.5 0.0 0.0 0.5

23.4 38.9 22.1 ϢϏ dajaj (

ϢϏ Fatty acid profile acid ofFatty ready

( ΝΎΟΩΎϣέϭΎη Shawarma Shawarma Local name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Table 5:

Table 4: Sterol composition of Table Sterol ready 4:

Sambosa biljebin Sambosa dajaj Shawarma dajaj Tikkah leham Kabab laham Shawarma laham Tikkah bedon shaham laham Tikkah Aaloo khodr Sambosa

1.9 1.1 0.7 1.2 1.6 5.0 0.2 0.5 0.8 0.3 0.2 7.3 6.7 0.3 0.0 0.0 0.0 0.0 0.0 38.7 33.5 biljebin Sambosa Sambosa ϦΒΠϟΎΑΔγϮΒϤγ

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

Fatty Acids Fatty ΔϴϨϫΪϟ΍νΎϤΣϷ΍

89 FOOD COMPOSITON TABLES

2. BAKERY PRODUCTS !I;¼O :"I:dÄC[: '+

90 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ Main ingredients Cheese, egg, bread egg, Cheese, bread Cheese bread Condensed yoghurt, spices, bread sauce, Fish bread spices, Spinach, spinach, bread Condensed yogurt, bread spinach, Beef, bread seeds, spices, Thyme bread seeds, spices, cheese, Thyme

3 3 3 3 3 3 3 3 3

ΕΎϨϴόϟ΍ΩΪϋ Number of Number pooled samples

Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍ 2. BAKERY PRODUCTS

bakery

Common name Common !I;¼O :"I:dÄC[: '+ ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟΔό΋ Cheese and and bakeryegg Cheese bakeryCheese bakery Condensed yoghurt sauce Fish bakerySpanish withSpanish condensed yoghurt bakery withSpanish meat bakeryThymes bakery with cheese Thymes

ϦϳήΤΒϟ΍

Local name Local sapanekh ma laham sapanekh ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ jebin Baidh ma Moajanat biljebin Moajanat lebanah Moajanat mehiawa Moajanat sapanekh Moajanat sapanekh ma lebanah Moajanat Moajanat zatar Moajanat biljebin zatar Moajanat Table 1: Local, common names and main ingredients used in the bakery products consumed in ingredients andproducts consumed Bahrain main used common inTable Local, bakery names the 1:

ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic ϦΒΟϊϣξϴΑΕΎϨΠόϣ ϦΒΠϟ΍ϊϣΕΎϨΠόϣ ΔϨΒϟΕΎϨΠόϣ ΓϭΎϴϬϣΕΎϨΠόϣ ΦϧΎΒγΕΎϨΠόϣ ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ ήΘϋίΕΎϨΠόϣ ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ

91 FOOD COMPOSITON TABLES

Mn 3.20 4.76 3.14 4.15 2.67 3.11 0.32 0.51 ΰϴϨϐϨϣ

12.41

281.7 307.9 264.5 299.2 220.6 205.2 193.3 388.6 309.9 Energy Zn Ϛϧί 7.42 9.27 7.56 5.39 7.72 7.43 Kcal/100g 11.28 13.16 12.12

Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

Cu 5.67 5.18 4.30 5.56 4.95 3.44 4.46 9.10

αΎΤϧ 11.72

(g)

31.88 39.91 35.02 51.94 32.57 29.41 26.81 55.88 40.45 Fe Ε΍έΪϴϫϮΑήϛ 8.5 ΪϳΪΣ 8.67 9.08 8.84 7.44 3.58 5.44

11.24 35.27

Carbohydrate

(g) ϑΎϴϟ΍ 2.24 1.28 2.59 1.81 2.39 2.15 2.57 0.97 1.17 Fiber Mg

297.8 206.0 223.1 306.1 228.4 200.0 241.9 484.0 376.7 ϡϮϴδϨϐϣ

(g) Ash 1.79 1.95 1.02 1.86 1.38 1.38 1.50 1.36 2.05 ϥΩΎόϣ

488.2 512.3 528.3 406.1 254.4 464.9

ϡϮϴδϟΎϛ

1620.0 1125.0 1694.0

.26

(g) 6.2 Fat

9.89 10.6 6.36 6.98 7.23 ϥϮϫΩ 10.74 14.59 10

1426.9 1795.0 1593.3 1935.3 1634.5 1580.0 1847.2 1821.0 2824.7 (g) ϡϮϴγΎΗϮΑ 7.25 8.56 6.88 5.63 7.56 8.44 ϦϴΗϭήΑ 14.38 14.81 13.94 Protein

ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍ Na ˯Ύϣ (g) 49.8 54.2 38.97 32.16 43.52 29.47 55.36 18.76 32.13 ϡϮϳΩϮλ 4248.9 3313.0 3725.9 4456.7 3205.8 2281.0 4089.5 2954.0 6243.4 Water

ϦϳήΤΒϟ΍

ϦϳήΤΒϟ΍ )

)

ϢϏ

/ ˺˹˹ ϡ΍ήϏϭήϜϴϣ

ϢϏ

( yoghurt

˺˹˹ ϡ΍ήϏ ϱΰϴϠΠϧϹΎΑ Mineral composition of bakery products consumed in (ppm) consumed Bahrain products bakery composition ofMineral

(

Proximate composition of bakery products consumed in Bahrain composition of (mg/100g) products consumed bakery Proximate

ϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

h condensed yoghurt yoghurt h condensed Common name name Common Common name Common Table 3:

ϱΰϴϠΠϧ ϊ΋Ύθϟ΍Ϣγϻ΍ Table 2:

densed yoghurt bakery bakery densed yoghurt and bakeryegg Cheese bakeryCheese bakery Condensed yoghurt bakery sauce Fish bakerySpanish withSpanish condensed bakery withSpanish meat bakeryThymes bakery with cheese Thymes and bakery egg Cheese bakery Cheese Con bakery sauce Fish bakerySpanish witSpanish bakery withSpanish meat bakeryThymes bakery with cheese Thymes

ϻ΍

Ϣγ

όϣ ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍ Arabic name Arabic Arabic Name Arabic Πϟ΍ϊϣήΘϋίΕΎϨΠόϣ ϦΒΟϊϣξϴΑΕΎϨΠόϣ ϦΒΠϟ΍ϊϣΕΎϨΠόϣ ΔϨΒϟΕΎϨΠόϣ ΓϭΎϴϬϣΕΎϨΠόϣ ΦϧΎΒγΕΎϨΠόϣ ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ ήΘϋίΕΎϨΠόϣ ϦΒ ϦΒΟϊϣξϴΑΕΎϨΠόϣ ϦΒΠϟ΍ϊϣΕΎϨΠόϣ ΔϨΒϟΕΎϨΠ ΓϭΎϴϬϣΕΎϨΠόϣ ΦϧΎΒγΕΎϨΠόϣ ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ ήΘϋίΕΎϨΠόϣ ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ

92 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Mn 3.20 4.76 3.14 4.15 2.67 3.11 0.32 0.51 ΰϴϨϐϨϣ

12.41

281.7 307.9 264.5 299.2 220.6 205.2 193.3 388.6 309.9 Energy Zn Ϛϧί 7.42 9.27 7.56 5.39 7.72 7.43 Kcal/100g 11.28 13.16 12.12

Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

Cu 5.67 5.18 4.30 5.56 4.95 3.44 4.46 9.10

αΎΤϧ 11.72

(g)

31.88 39.91 35.02 51.94 32.57 29.41 26.81 55.88 40.45 Fe Ε΍έΪϴϫϮΑήϛ 8.5 ΪϳΪΣ 8.67 9.08 8.84 7.44 3.58 5.44

11.24 35.27

Carbohydrate

(g) ϑΎϴϟ΍ 2.24 1.28 2.59 1.81 2.39 2.15 2.57 0.97 1.17 Fiber Mg

297.8 206.0 223.1 306.1 228.4 200.0 241.9 484.0 376.7 ϡϮϴδϨϐϣ

(g) Ash 1.79 1.95 1.02 1.86 1.38 1.38 1.50 1.36 2.05 ϥΩΎόϣ

488.2 512.3 528.3 406.1 254.4 464.9

ϡϮϴδϟΎϛ

1620.0 1125.0 1694.0

.26

(g) 6.2 Fat

9.89 10.6 6.36 6.98 7.23 ϥϮϫΩ 10.74 14.59 10

1426.9 1795.0 1593.3 1935.3 1634.5 1580.0 1847.2 1821.0 2824.7 (g) ϡϮϴγΎΗϮΑ 7.25 8.56 6.88 5.63 7.56 8.44 ϦϴΗϭήΑ 14.38 14.81 13.94 Protein

ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

ϦϳήΤΒϟ΍

ϦϳήΤΒϟ΍ )

)

ϢϏ

/ ˺˹˹ ϡ΍ήϏϭήϜϴϣ

ϢϏ

( yoghurt

˺˹˹ ϡ΍ήϏ ϱΰϴϠΠϧϹΎΑ Mineral composition of bakery products consumed in (ppm) consumed Bahrain products bakery composition ofMineral

(

Proximate composition of bakery products consumed in Bahrain composition of (mg/100g) products consumed bakery Proximate

ϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

h condensed yoghurt yoghurt h condensed Common name name Common Common name Common Table 3:

ϱΰϴϠΠϧ ϊ΋Ύθϟ΍Ϣγϻ΍ Table 2:

ϻ΍

Ϣγ

93 FOOD COMPOSITON TABLES

5 1 2 3.1 1.9 2.4 7.2 0.3 0.8 1.2 0.4 0.2 9.4 7.6 0.5 0.0 0.0 0.0 0.0 0.0 31.8 30.2

ΕΎϨΠόϣ bakery Thymes 22.0 8.37 5.91 26.7 13.8 18.01 20.21 13.23 <1.00 Sitosterol ϦΒΠϟ΍ϊϣήΘϋί with cheese with cheese

ϝϭήΘγϮϴΘγΎΘϴΑ E

- - - - 0 0 4 0.3 1.1 0.4 0.1 0.0 0.4 0.3 0.3 0.0 0.0 0.0

ήΘϋί 33.7 39.9 19.5

ΕΎϨΠόϣ Bakery Thymes

<0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50

ϝϭήΘγΎϤΠϴΘγ

- - - - Stigmasterol 1 0.2 1.4 0.1 0.2 0.6 0.4 9.4 1.1 0.3 0.3 0.0 0.0 0.0 29.3 38.1 17.6 ΕΎϨΠόϣ ϢΤϟϊϣΦϧΎΒγ meat bakery meat Spanish withSpanish

Bahrain (mg/100g) 1

2.3 1.3 0.7 1.3 1.6 5.6 0.4 0.5 0.4 0.3 6.7 0.9 0.0 0.0 0.0 0.0 0.0 7.89 3.39 4.27 3.04 2.19 5.43 32.1 29.7 15.2 <1.00 <1.00 <1.00 ΕΎϨΠόϣ ϝϭήΘδϴΒϣΎϛ yoghurt condensed ΔϨΒϟϊϣΦϧΎΒγ Campesterol Spanish withSpanish

.1 - - - - 4 0.3 1.2 0.1 0.0 0.3 0.1 0 1.3 0.4 0.4 0.0 0.0 0.0 31.8 37.6 22.5 ΦϧΎΒγ ΕΎϨΠόϣ Bakery ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϟ΍ϯϮΘΤϣ Spanish

ϦϳήΤΒϟ΍

4 - - - -

41 0.3 1.1 0.1 0.0 0.4 0.1 0.0 3.8 1.5 0. 1.3 0.0 0.0 0.0 31.6 16.8 Fish 3.71 9.16 4.27 3.59 ΓϭΎϴϬϣ ΕΎϨΠόϣ Sauce 88.54 19.84 14.87 <1.00 <1.00 bakery

ϝϭήΘδϴϟϮϛ Cholesterol

ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ

ϝϭήΘδϟ΍ΕΎΒϛήϣ 2 ) ϦϳήΤΒϟ΍ 34

ΔϨΒϟ 3.4 1.1 2.2 2.5 8.3 0.4 0.8 1.4 0.5 0.2 8.2 7.8 0.3 0.0 0.0 0.0 0.0 0.0 26.9 ) ΕΎϨΠόϣ

bakery ϢϐϠϣ Yoghurt / ϢϐϠϣ Condensed /

˺˹˹

ϢϏ

(

ϢϏ

( 1

3.2 1.9 2.1 2.4 7.3 0.3 0.8 1.4 0.2 9.6 7.8 0.5 0.0 0.0 0.0 0.0 0.0 0.0 Fatty acid profile of bakery products consumed in profile acid ofFatty products consumed bakery 31.4 29.7

ϦΒΠϟΎΑ ΕΎϨΠόϣ Cheese Bakery

Table 5:

Table 4: Sterol composition of bakery products consumed in Bahrain (mg/100g) products consumed composition of Table Sterol bakery 4:

2 6 9 Common name Common 2.5 1.6 0.8 1.7 0.3 0.6 1.6 0.3 0.2 9.5 0.4 0.0 0.0 0.0 0.0 0.0 ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ 30.1 33.4 ΕΎϨΠόϣ ϦΒΟϊϣξϴΑ egg bakery egg Cheese and Cheese

and bakery egg Cheese bakery Cheese bakery Condensed yoghurt bakery sauce Fish bakerySpanish withSpanish condensed yoghurt bakery withSpanish meat bakeryThymes bakery with cheese Thymes

Πόϣ

ic acid Fatty Acids Fatty ΔϴϨϫΪϟ΍νΎϤΣϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍ Arabic Name Arabic Butyric acid Butyric Capro acid Caprylic acid Capric acid Lauric acid Myristic acid Pentadecanoic acid Pentadecenoic Palmitic acid Palmitoleic acid acid Margaric acid Heptadecenoic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidic acid Gadoleic acid Eicosadienoic acid Eicosatrienoic acid Arachidonic ϦΒΟϊϣξϴΑΕΎϨΠόϣ ϦΒΠϟ΍ϊϣΕΎϨΠόϣ ΔϨΒϟΕΎϨΠόϣ ΓϭΎϴϬϣΕΎϨΠόϣ ΦϧΎΒγΕΎϨΠόϣ ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ ϢΤϟϊϣΦϧΎΒγΕΎϨ ήΘϋίΕΎϨΠόϣ ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ

94 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

5 1 2 3.1 1.9 2.4 7.2 0.3 0.8 1.2 0.4 0.2 9.4 7.6 0.5 0.0 0.0 0.0 0.0 0.0 31.8 30.2

ΕΎϨΠόϣ bakery Thymes 22.0 8.37 5.91 26.7 13.8 18.01 20.21 13.23 <1.00 Sitosterol ϦΒΠϟ΍ϊϣήΘϋί with cheese with cheese

ϝϭήΘγϮϴΘγΎΘϴΑ E

- - - - 0 0 4 0.3 1.1 0.4 0.1 0.0 0.4 0.3 0.3 0.0 0.0 0.0

ήΘϋί 33.7 39.9 19.5

ΕΎϨΠόϣ Bakery Thymes

<0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50 <0.50

ϝϭήΘγΎϤΠϴΘγ

- - - - Stigmasterol 1 0.2 1.4 0.1 0.2 0.6 0.4 9.4 1.1 0.3 0.3 0.0 0.0 0.0 29.3 38.1 17.6 ΕΎϨΠόϣ ϢΤϟϊϣΦϧΎΒγ meat bakery meat Spanish withSpanish

Bahrain (mg/100g) 1

.1 - - - - 4 0.3 1.2 0.1 0.0 0.3 0.1 0 1.3 0.4 0.4 0.0 0.0 0.0 31.8 37.6 22.5 ΦϧΎΒγ ΕΎϨΠόϣ Bakery ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϟ΍ϯϮΘΤϣ Spanish

ϦϳήΤΒϟ΍

4 - - - -

41 0.3 1.1 0.1 0.0 0.4 0.1 0.0 3.8 1.5 0. 1.3 0.0 0.0 0.0 31.6 16.8 Fish 3.71 9.16 4.27 3.59 ΓϭΎϴϬϣ ΕΎϨΠόϣ Sauce 88.54 19.84 14.87 <1.00 <1.00 bakery

ϝϭήΘδϴϟϮϛ Cholesterol

ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ

ϝϭήΘδϟ΍ΕΎΒϛήϣ 2 ) ϦϳήΤΒϟ΍ 34

ΔϨΒϟ 3.4 1.1 2.2 2.5 8.3 0.4 0.8 1.4 0.5 0.2 8.2 7.8 0.3 0.0 0.0 0.0 0.0 0.0 26.9 ) ΕΎϨΠόϣ

bakery ϢϐϠϣ Yoghurt / ϢϐϠϣ Condensed /

˺˹˹

ϢϏ

(

ϢϏ

( 1

3.2 1.9 2.1 2.4 7.3 0.3 0.8 1.4 0.2 9.6 7.8 0.5 0.0 0.0 0.0 0.0 0.0 0.0 Fatty acid profile of bakery products consumed in profile acid ofFatty products consumed bakery 31.4 29.7

ϦΒΠϟΎΑ ΕΎϨΠόϣ Cheese Bakery

Table 5:

Table 4: Sterol composition of bakery products consumed in Bahrain (mg/100g) products consumed composition of Table Sterol bakery 4:

and bakery egg Cheese bakery Cheese bakery Condensed yoghurt bakery sauce Fish bakerySpanish withSpanish condensed yoghurt bakery withSpanish meat bakeryThymes bakery with cheese Thymes

Πόϣ

95 FOOD COMPOSITON TABLES

e, lettuce, mayonnaise lettuce, e,

wheat flour

Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍

Main ingredients

coriander, Chicken, flour wheat coriander, Beef, lemon dried Chicken, lemon dried Beef, paste, vegetables sesame Chicken, vegetables paste, sesame Beef, wheat flour, oil onions,Potatoes, peas, flour, oil wheat Cheese, mayonnaise lettuce, tomato, bread, Beef, chees tomato, bread, Beef, lettuce, tomato, mayonnaise bread, Chicken, lettuce, mayonnaise tomato, cheese, bread, Chicken, spices Chicken, bread cheese, Beef, bread cheese, Chicken, bread cheese, Vegetable,

3 3 3 3 3 3 3 3 5 5 5 5 5 4 4 4 samples ΕΎϨϴόϟ΍ΩΪϋ 3. LOCAL AND WESTERN No. of pooled

FAST FOOD

a (pie)

ÊÆBc¤³:ÃÊÆ´ :Ê Åcg³:Ê¸ xÖ: ',

Common Name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

chicken minced Grilled meat minced Grilled chicken Grilled meat Grilled sandwich chicken Grilled sandwich meat Grilled samosa (pie) Vegetable samos Cheese burger Beef cheese with burger Beef burger Chicken with cheese burger Chicken nuggets Chicken pizzaMeat pizzaChicken pizza Vegetable

ϲϓΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϸϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭˬΔϴϠΤϤϟ΍˯ΎϤγϷ΍

ϦϳήΤΒϟ΍

uggets

Name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Table 1: Local, common names and main ingredients of local and western fast ingredients andin foods Bahrain main of consumed commonwestern Table Local, names local and 1:

foods ofFast local origin dajaj Kabab laham Kabab dajaj Tikkah laham Tikkah dajaj Shawarma laham Shawarma khodra Sambosa biljebin Sambosa foods of origin Fast western laham Burger biljebin laham Burger dajaj Burger biljebin dajaj Burger n Chicken Pizza Laham Pizza Dajaj Pizza Khadar

ΝΎΟΩϊτϗ

)

ϲϠΤϤϟ΍Ϣγϻ΍ Arabic Name Arabic βΘΠϧ ΔϴϠΤϣΔόϳήγΔϤόσ΃ ΝΎΟΩΏΎΒϛ ϢΤϟΏΎΒϛ ΝΎΟΩϪϜΗ ϢΤϟϪϜΗ ΝΎΟΩΎϣέϭΎη ϢΤϟΎϣέϭΎη ΓήπΧϪγϮΒϤγ ϦΒΠϟΎΑϪγϮΒϤγ ΔϴΑήϏΔόϳήγΔϤόσ΃ ϢΤϟήϏήΑ ϦΒΠϟΎΑϢΤϟήϏήΑ ΝΎΟΩήϏήΑ ϦΒΠϟΎΑΝΎΟΩήϏήΑ ( ϢΤϟ΍ΰΘϴΑ ΝΎΟΩ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ

96 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

e, lettuce, mayonnaise lettuce, e,

wheat flour

Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍

Main ingredients

3 3 3 3 3 3 3 3 5 5 5 5 5 4 4 4 samples ΕΎϨϴόϟ΍ΩΪϋ 3. LOCAL AND WESTERN No. of pooled

FAST FOOD

a (pie)

ÊÆBc¤³:ÃÊÆ´ :Ê Åcg³:Ê¸ xÖ: ',

Common Name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

ϲϓΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϸϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭˬΔϴϠΤϤϟ΍˯ΎϤγϷ΍

ϦϳήΤΒϟ΍

uggets

Name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Table 1: Local, common names and main ingredients of local and western fast ingredients andin foods Bahrain main of consumed commonwestern Table Local, names local and 1:

ΝΎΟΩϊτϗ

)

97 FOOD COMPOSITON TABLES

.5 ΔϗΎτϟ΍ Kcal 242.0 242.0 182.0 266.0 251.0 238.0 260.0 429.0 251.0 260.0 280.0 286.0 252.0 243.0 246.0 234.0 Zn Ϛϧί 1.6 4.7 1.4 4.3 1.0 2 0.6 1.6 2.1 2.5 0.9 0.9 0.7 1.5 1.3 1.2 Energy (mg)

0.07 0.09 0.08 0.12 0.09 0.16 0.08 0.01 0.07 0.07 0.06 0.06 0.04 0.08 0.06 0.06 αΎΤϧ (mg)

74 64 83 36 26 18 21 24 19 23 34 12 17 11

ND 118 (mg) ϝϭήΘδϴϟϮϛ

Cholesterol

I 9 8 12 11 12 60 51 17 19 23 19 21 16 50 49 39 ΩϮϳ (µg)

(g) 4.1 3.8 1.6 3.5 3.1 2.0 3.8 9.7 3.9 4.6 3.2 1.2 3.4 3.9 3.0 3.2 Fat Fe 2.2 4.4 1.2 4.6 2.8 3.5 2.8 4.0 2.5 1.5 0.6 0.9 0.9 1.3 1.0 1.1 ΪϳΪΣ (mg) νΎϤΣ΃

ΔόΒθϣϥϮϫΩ Saturated

32 28 33 26 32 43 31 26 23 23 25 23 25 26 23 22 Mg (g) (mg) 6.0 9.4 9.5 8.9 8.7 Fat 15.4 14.3 15. 11.2 12.1 27.0 11.5 13.0 14.3 15.1 13.6 ϥϮϫΩ ϡϮϴδϨϐϣ

tes

K 371 360 343 331 280 279 317 147 213 250 201 204 290 197 195 173

(mg)

ϡϮϴγΎΗϮΑ

(g) 0.8 1.5 1.5 2.3

21.8 21.5 32.1 33.5 24.3 20.8 25.6 24.4 14.4 27.5 28.5 28.6

Ε΍έΪϴϫϮΑήϛ

Na 487 486 414 437 354 315 454 895 301 511 448 541 629 519 485 458 (mg) Carbohydra ϡϮϳΩϮλ

ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ

P 87 73 54 ϭ 224 206 260 203 151 178 202 106 160 273 161 169 150 (g) 0.7 1.2 0.7 1.5 1.6 3.1 2.9 1.8 1.5 2.9 1.8 2.0 0.8 2.1 1.9 2.4 (mg) έϮϔγϮϓ Fiber

Dietary Δϴ΋΍άϏϑΎϴϟ΃

d local and western fast foods in Bahrain (per 100g) d (per local and fast in western foods Bahrain

44 39 28 42 24 28 25 67 64 16 Ca

219 112 100 147 148 153 (mg) (g) ϡϮϴδϟΎϛ 2.5 2.5 2.1 2.4 1.8 1.8 2.4 4.4 1.8 2.6 2.1 2.5 2.8 2.7 2.4 2.4

Ash ϥΩΎόϣ

(g) 5.8 25.2 26.7 30.4 28.6 15.9 16.9 13.1 12.5 15.0 12.3 13.3 17.9 12.0 13.2 10.3

ϦϴΗϭήΑ

Protein

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϴΑήϐϟ΍ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ

) ΔϴΒϳήϘΘϟ΍ΕΎϧϮϜϤϟ΍ϦϣΔϴΑήϐϟ΍

)

ϞϜϟ

˯Ύϣ (g)

56.2 55.0 60.0 50.9 49.4 50.3 47.6 22.0 49.9 48.4 45.8 44.8 51.3 48.4 47.1 50.0 ˺˹˹ Water

˺˹˹

ts ϡ΍ήϏ

ϡ΍ήϏ (

(

Common Name Common

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

composition of local and western fast foods commonly consumed foods in Bahrain (per 100g) consumed foodsin Bahrain (per fastcomposition ofwestern foods local and commonly

foods ofFast local origin chicken minced Grilled meat minced Grilled chicken Grilled meat Grilled sandwich chicken Grilled sandwich meat Grilled sambosa (pie) Vegetable sambosa (pie) Cheese foods of origin Fast western burger Beef cheese with burger Beef burger Chicken with cheese burger Chicken nugge Chicken pizzaMeat pizzaChicken pizza Vegetable

Common Name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

Table 3: Mineral composition of commonly consume composition ofTable Mineral commonly 3:

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ΝΎΟΩϊτϗ

)

ΝΎΟΩϊτϗ

) ΰΘϴΑ ϲϠΤϤϟ΍Ϣγϻ΍ ϟΎΑϪγϮΒϤγ βΘΠϧ ΔϴϠΤϣΔόϳήγΔϤόσ΃ ΝΎΟΩΏΎΒϛ ϢΤϟΏΎΒϛ ΝΎΟΩϪϜΗ ϢΤϟϪϜΗ ΝΎΟΩΎϣέϭΎη ϢΤϟΎϣέϭΎη ΓήπΧϪγϮΒϤγ ϦΒΠϟΎΑϪγϮΒϤγ ΔϴΑήϏΔόϳήγΔϤόσ΃ ϢΤϟήϏήΑ ϦΒΠϟΎΑϢΤϟήϏήΑ ΝΎΟΩήϏήΑ ϦΒΠϟΎΑΝΎΟΩήϏήΑ ( ϢΤϟ΍ΰΘϴΑ ΝΎΟΩ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ Arabic Name Arabic ϴΑήϏΔόϳήγΔϤόσ΃ βΘΠϧ ΔϴϠΤϣΔόϳήγΔϤόσ΃ ΝΎΟΩΏΎΒϛ ϢΤϟΏΎΒϛ ΝΎΟΩϪϜΗ ϢΤϟϪϜΗ ΝΎΟΩΎϣέϭΎη ϢΤϟΎϣέϭΎη ΓήπΧϪγϮΒϤγ ϦΒΠ Δ ϢΤϟήϏήΑ ϦΒΠϟΎΑϢΤϟήϏήΑ ΝΎΟΩήϏήΑ ϦΒΠϟΎΑΝΎΟΩήϏήΑ ( ϢΤϟ΍ ΝΎΟΩ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ

98 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

0.07 0.09 0.08 0.12 0.09 0.16 0.08 0.01 0.07 0.07 0.06 0.06 0.04 0.08 0.06 0.06 αΎΤϧ (mg)

74 64 83 36 26 18 21 24 19 23 34 12 17 11

ND 118 (mg) ϝϭήΘδϴϟϮϛ

Cholesterol

I 9 8 12 11 12 60 51 17 19 23 19 21 16 50 49 39 ΩϮϳ (µg)

(g) 4.1 3.8 1.6 3.5 3.1 2.0 3.8 9.7 3.9 4.6 3.2 1.2 3.4 3.9 3.0 3.2 Fat Fe 2.2 4.4 1.2 4.6 2.8 3.5 2.8 4.0 2.5 1.5 0.6 0.9 0.9 1.3 1.0 1.1 ΪϳΪΣ (mg) νΎϤΣ΃

ΔόΒθϣϥϮϫΩ Saturated

32 28 33 26 32 43 31 26 23 23 25 23 25 26 23 22 Mg (g) (mg) 6.0 9.4 9.5 8.9 8.7 Fat 15.4 14.3 15. 11.2 12.1 27.0 11.5 13.0 14.3 15.1 13.6 ϥϮϫΩ ϡϮϴδϨϐϣ

tes

K 371 360 343 331 280 279 317 147 213 250 201 204 290 197 195 173

(mg)

ϡϮϴγΎΗϮΑ

(g) 0.8 1.5 1.5 2.3

21.8 21.5 32.1 33.5 24.3 20.8 25.6 24.4 14.4 27.5 28.5 28.6

Ε΍έΪϴϫϮΑήϛ

Na 487 486 414 437 354 315 454 895 301 511 448 541 629 519 485 458 (mg) Carbohydra ϡϮϳΩϮλ

ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ

P 87 73 54 ϭ 224 206 260 203 151 178 202 106 160 273 161 169 150 (g) 0.7 1.2 0.7 1.5 1.6 3.1 2.9 1.8 1.5 2.9 1.8 2.0 0.8 2.1 1.9 2.4 (mg) έϮϔγϮϓ Fiber

Dietary Δϴ΋΍άϏϑΎϴϟ΃

d local and western fast foods in Bahrain (per 100g) d (per local and fast in western foods Bahrain

44 39 28 42 24 28 25 67 64 16 Ca

219 112 100 147 148 153 (mg) (g) ϡϮϴδϟΎϛ 2.5 2.5 2.1 2.4 1.8 1.8 2.4 4.4 1.8 2.6 2.1 2.5 2.8 2.7 2.4 2.4

Ash ϥΩΎόϣ

(g) 5.8 25.2 26.7 30.4 28.6 15.9 16.9 13.1 12.5 15.0 12.3 13.3 17.9 12.0 13.2 10.3

ϦϴΗϭήΑ

Protein

ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϴΑήϐϟ΍ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ

) ΔϴΒϳήϘΘϟ΍ΕΎϧϮϜϤϟ΍ϦϣΔϴΑήϐϟ΍

)

ϞϜϟ

˯Ύϣ (g)

56.2 55.0 60.0 50.9 49.4 50.3 47.6 22.0 49.9 48.4 45.8 44.8 51.3 48.4 47.1 50.0 ˺˹˹ Water

˺˹˹

ts ϡ΍ήϏ

ϡ΍ήϏ (

(

Common Name Common

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

composition of local and western fast foods commonly consumed foods in Bahrain (per 100g) consumed foodsin Bahrain (per fastcomposition ofwestern foods local and commonly

Common Name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

Table 3: Mineral composition of commonly consume composition ofTable Mineral commonly 3:

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ΝΎΟΩϊτϗ

)

ΝΎΟΩϊτϗ

99 FOOD COMPOSITON TABLES

8.6 5.2 5.1 4.8 3.7 1.4 1.2 2.3 2.2 3.6 3.2 6.6 1.1 1.6 1.0 12.1 (mg) ϦϴγΎϴϨϟ΍ Niacin

19 17 18 58 66 81 17 22 30 25 12 16 15 14 9.0 106 (µg) ϚϴϟϮϔϟ΍ ξϤΣ Folacin

0.4 2.3 0.4 1.6 0.4 1.0 0.1 0.5 0.8 0.8 0.1 0.2 0.1 0.5 0.4 0.2 (µg) ˺˻ ϦϴϣΎΘϴϓ Vit.B

Ώ ˿ 0.1 0.25 0.21 0.25 0.17 0.18 0.14 0.07 0.04 0.07 0.06 0.08 0.15 0.08 0.08 0.03 (mg) Vit.B ϦϴϣΎΘϴϓ

Ώ ˻ 0.1 0.06 0.08 0.04 0.05 0.09 0.01 0.14 0.04 0.07 0.04 0.07 0.03 0.10 0.10 0.10 (mg) Vit.B ϦϴϣΎΘϴϓ

Ώ ˺ 0.09 0.07 0.07 0.05 0.10 0.11 0.07 0.06 0.08 0.08 0.09 0.13 0.10 0.06 0.13 0.09 (mg) Vit.B ϦϴϣΎΘϴϓ

37 50 23 25 14 63 22 24 57 54 7.0 7.0 4.0 5.0 5.0 ND (µg) ϦϴΗϭέΎϛ Carotene

- B

˰ϫ 0.6 0.9 1.0 0.8 0.2 0.1 0.7 0.7 0.1 0.1 1.3 1.6 0.8 0.2 0.4 0.6 (mg) Vit.E ϦϴϣΎΘϴϓ

ΕΎϨϴϣΎΘϴϔϟ΍ϦϣΔϴΑήϐϟ΍ϭΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ Ν ) 2.0 1.0 2.0 2.0 1.0 1.0 ND ND ND ND ND ND ND ND ND ND (mg) Vit.C ϦϴϣΎΘϴϓ

ϞϜϟ

˺˹˹

13 16 22 10 48 10 38 32 38 55 8.0 2.0 3.0 4.0 6.0 8.0 (µg) Vit.A ΃ϦϴϣΎΘϴϓ

ition of commonly consumed local and western fast foods in Bahrain (per 100g) (per consumed local and fast in western ition foods ofBahrain commonly ϡ΍ήϏ (

ϊ΋Ύθϟ΍Ϣγϻ΍

Common Name Common Table 4: Vitamin compos Table Vitamin 4: ϱΰϴϠΠϧϹΎΑ

Βϛ

ΝΎΟΩϊτϗ

) ϲϠΤϤϟ΍Ϣγϻ΍ Arabic Name Arabic

βΘΠϧ ΔϴϠΤϣΔόϳήγΔϤόσ΃ ΝΎΟΩΏΎ ϢΤϟΏΎΒϛ ΝΎΟΩϪϜΗ ϢΤϟϪϜΗ ΝΎΟΩΎϣέϭΎη ϢΤϟΎϣέϭΎη ΓήπΧϪγϮΒϤγ ϦΒΠϟΎΑϪγϮΒϤγ ΔϴΑήϏΔόϳήγΔϤόσ΃ ϢΤϟήϏήΑ ϦΒΠϟΎΑϢΤϟήϏήΑ ΝΎΟΩήϏήΑ ϦΒΠϟΎΑΝΎΟΩήϏήΑ ( ϢΤϟ΍ΰΘϴΑ ΝΎΟΩ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ

100 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

4. TRADITIONAL

CONFECTIONS

ÊÆC k³:I;ÅÄ´: '-

101 FOOD COMPOSITON TABLES

Kcal 2321 2294 1572 1645 2147 2222 2215

Energy sugar

3 Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

KJ 555 548 376 393 51 531 529

(g) 41.8 45.4 78.1 81.2 43.8 50.9 51.4 Ε΍έΪϴϫϮΑήϛ Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ Main ingredients Carbohydrate

arch, sesamesugar seeds, and arch,

(g) 2.1 2.8 1.9 1.4 2.3 1.8 1.6 ϑΎϴϟ΍ Fiber Wheat flour, nuts, fat and flour, nuts, fat sugar Wheat and fat flour, nuts, noodles, Wheat oil vegetable sugar and Cornstarch, sugar and ghee Cornstarch, spices oil and legumes, flour, vegetable Chickpea Cornst nuts sesameand seeds, sugar Cornstarch,

(g)

1.4 1.0 0.3 0.2 3.3 2.1 2.1 Ash ϥΩΎόϣ

Samples 3 3 3 3 3 3 3

d ϮϠΤϠϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍ 37 (g) 6.3 7.1 Fat 38.8 29.9 30.7 29.7 ϥϮϫΩ ΕΎϨϴόϟ΍ΩΪϋ

Number of Number

poole

(g) 9.5 8.6 1.6 1.1

17.3 14.3 14.1 ϦϴΗϭήΑ

Protein

˯Ύϣ (g) 6.4 5.3 9.0 3.5 0.9 1.1 ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳ

11.9 Water

ϦϳήΤΒϟ΍ ) Common Name Common

ϢϏ ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

with nuts Sweet with noodles nuts Sweet sweet Green sweet Red sweet Chickpea sweet Sesame with nuts sweet Sesame ˺˹˹ ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϠϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍ ϢϏ

(

ϦϳήΤΒϟ΍

Local Name Local Proximate composition of traditional confections consumed in Bahrain confections consumed (g/100g) composition of traditional Proximate

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Baqlawa Sharria kudra Halwa hamra Halwa Methai Rahash bil mukasarat Rahash Local Name Local Table 2: ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ Local, common name and Main ingredients used in the preparation of traditional confections in Bahrain in of and traditional confections Main ingredients used commonin preparation Local, name the Baqlawa Sharria kudra Halwa hamra Halwa Methai Rahash bil mukasarat Rahash

Table 1:

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ ΓήϤΣϯϮϠΣ ϱΎΘϣ ζϫέ Ε΍ήδϜϤϟΎΑζϫέ ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ ΓήϤΣϯϮϠΣ ϱΎΘϣ ζϫέ Ε΍ήδϜϤϟΎΑζϫέ

102 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Kcal 2321 2294 1572 1645 2147 2222 2215

Energy sugar

3 Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

KJ 555 548 376 393 51 531 529

(g) 41.8 45.4 78.1 81.2 43.8 50.9 51.4 Ε΍έΪϴϫϮΑήϛ Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ Main ingredients Carbohydrate arch, sesamesugar seeds, and arch,

(g)

1.4 1.0 0.3 0.2 3.3 2.1 2.1 Ash ϥΩΎόϣ

Samples 3 3 3 3 3 3 3

d ϮϠΤϠϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍ 37 (g) 6.3 7.1 Fat 38.8 29.9 30.7 29.7 ϥϮϫΩ ΕΎϨϴόϟ΍ΩΪϋ

Number of Number poole

(g) 9.5 8.6 1.6 1.1

17.3 14.3 14.1 ϦϴΗϭήΑ

Protein

˯Ύϣ (g) 6.4 5.3 9.0 3.5 0.9 1.1 ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳ

11.9 Water

ϦϳήΤΒϟ΍ ) Common Name Common

ϢϏ ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

(

ϦϳήΤΒϟ΍

Local Name Local Proximate composition of traditional confections consumed in Bahrain confections consumed (g/100g) composition of traditional Proximate

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Table 1:

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ ΓήϤΣϯϮϠΣ ϱΎΘϣ ζϫέ Ε΍ήδϜϤϟΎΑζϫέ ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ ΓήϤΣϯϮϠΣ ϱΎΘϣ ζϫέ Ε΍ήδϜϤϟΎΑζϫέ

103 FOOD COMPOSITON TABLES

2.0 1.0 0.2 0.2 2.0 0.8 0.7 ΰϴϨϐϨϣ

Manganese 4.4

50.6 62.8 25.6 28.0 95.9 91.8 Sitosterol

ϝϭήΘγϮΘϴγΎΘϴΑ E

Ϛϧί 5.0 3.0 0.8 0.5 8.0 16.0 17.0 Zinc

6.0 5.0 0.6 0.6 9.0

10.0 10.0

αΎΤϧ 2.3 9.7 9.9 <0.5 <0.5 <0.5 <0.5 Copper ϝϭήΘγΎϤΠϴΘγ Stigmasterol

9 1 29 39 24 37 36 35

ΪϳΪΣ Iron

1.3 3.9 6.6 0.8 1.3

22.6 22.3

ϝϭήΘδΒϣΎϛ

Campesterol 579 482 244 900 68.0 1650 1566 ϡϮϴδϴϨϐϣ

Magnesium

΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

55 5.8 lesterol 17.9 54.3 <1.0 <1.0 <1.0

ϝϭήΘδϴϟϮϛ 809 996 417 237 802 847 970 ϡϮϴδϟΎϛ Cho Calcium

624 237 3552 3767 9507 2710 2693 ϡϮϴγΎΗϮΑ

ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ΍ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ Potassium ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ

ϦϳήΤΒϟ΍

ϦϳήΤΒϟ΍ )

)

ϢϐϠϣ

Local Name Local

˺˹˹ ϡ΍ήϏϭήϜϴϣ ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ ϢϏ (

ϢϏ (

Mineral composition of traditional confections consumed in Bahrain confections composition consumed (mg/g) ofMineral traditional

Local Name Local

ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ Baqlawa Sharria kudra Halwa hamra Halwa Methai Rahash bil mukasarat Rahash Table 3: Table 4: Sterol composition of traditional confections consumed in Bahrain consumed (mg/100g) composition of Table Sterol traditional confections 4: Baqlawa Sharria kudra Halwa hamra Halwa Methai Rahash bil mukasarat Rahash

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϤΣϯϮϠΣ

ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ Γή ϱΎΘϣ ζϫέ Ε΍ήδϜϤϟΎΑζϫέ ΍ήδϜϤϟΎΑζϫέ ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ ΓήϤΣϯϮϠΣ ϱΎΘϣ ζϫέ Ε

104 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

2.0 1.0 0.2 0.2 2.0 0.8 0.7 ΰϴϨϐϨϣ

Manganese 4.4

50.6 62.8 25.6 28.0 95.9 91.8 Sitosterol

ϝϭήΘγϮΘϴγΎΘϴΑ E

Ϛϧί 5.0 3.0 0.8 0.5 8.0 16.0 17.0 Zinc

6.0 5.0 0.6 0.6 9.0

10.0 10.0

αΎΤϧ 2.3 9.7 9.9 <0.5 <0.5 <0.5 <0.5 Copper ϝϭήΘγΎϤΠϴΘγ Stigmasterol

9 1 29 39 24 37 36 35

ΪϳΪΣ Iron

1.3 3.9 6.6 0.8 1.3

22.6 22.3

ϝϭήΘδΒϣΎϛ

Campesterol 579 482 244 900 68.0 1650 1566 ϡϮϴδϴϨϐϣ

Magnesium

΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

55 5.8 lesterol 17.9 54.3 <1.0 <1.0 <1.0

ϝϭήΘδϴϟϮϛ 809 996 417 237 802 847 970 ϡϮϴδϟΎϛ Cho Calcium

624 237 3552 3767 9507 2710 2693 ϡϮϴγΎΗϮΑ

ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ΍ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ Potassium ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ

ϦϳήΤΒϟ΍

ϦϳήΤΒϟ΍ )

)

ϢϐϠϣ

Local Name Local

˺˹˹ ϡ΍ήϏϭήϜϴϣ ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ ϢϏ (

ϢϏ (

Mineral composition of traditional confections consumed in Bahrain confections composition consumed (mg/g) ofMineral traditional

Local Name Local

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic

ϤΣϯϮϠΣ

ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ Γή ϱΎΘϣ ζϫέ Ε΍ήδϜϤϟΎΑζϫέ ΍ήδϜϤϟΎΑζϫέ ΓϭϼϘΑ Δϳήόη ΓήπΧϯϮϠΣ ΓήϤΣϯϮϠΣ ϱΎΘϣ ζϫέ Ε

105 FOOD COMPOSITON TABLES

0.0 0.1 0.0 0.0 0.0 5.7 0.3 0.6 0.2 10.6 41.5 41.0 with nuts Ε΍ήδϜϤϟΎΑζϫέ Sesame sweet Sesame

0.0 0.0 9.9 0.1 0.0 0.0 6.3 0.3 0.6 0.2 42.4 40.2 ζϫέ sweet

Sesame Sesame

0.3 1.1 0.0 0.1 0.0 3.9 0.6 0.5 0.3 ϱΎΘ 35.1 41.5 16.6 sweet Chickpea ΘΤϣ

0.0 0.1 0.0 0.1 0.0 2.4 1.0 0.4 0.4 Red Red 11.2 31.5 52.9 sweet ΓήϤΣϯϮϠΣ

0.2 1.0 0.0 0.1 0.0 3.2 0.7 0.3 0.0 31.0 38.4 25.1 sweet Green ΓήπΧϯϮϠΣ

ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮ

ϦϳήΤΒϟ΍ 0.6 1.7 0.2 0.1 0.1 3.7 0.3 0.2 0.3

17.6 54.8 20.4 ) Δϳήόη with nuts ϢϐϠϣ / Sweet noodles ˺˹˹ ϢϏ

(

Fatty acid profile of traditional confections consumed in Arabian Gulf the (mg/100g) profile acid consumed ofFatty traditional confections 1.2 3.4 0.2 0.3 0.1 6.3 0.3 0.3 0.3

21.0 50.1 16.5 ΓϭϼϘΑ Sweet with nuts Table 5:

Ϸ΍

Fatty Acids Fatty ΔϴϨϫΪϟ΍νΎϤΣ Lauric acid Lauric acid Myristic Palmitic acid Palmitoleic acid acid Margaric acid Heptadecenoic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidic acid Gadoleic

106 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

5. PIZZAS :eGÆC³: '.

107 FOOD COMPOSITON TABLES

09.10

995.23 784.20 1076.22 1086.18 10

Kcal/100g

Energy Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

257.87 257.22 187.43 259.60 241.18 KJ/100g

ead

Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍

Main ingredients

(g)

27.06 27.98 11.76 27.31 28.75 Ε΍έΪϴϫϮΑήϛ Carbohydrate Chicken, cheese, br cheese, Chicken, bread cheese, Beef, spices vegetables, Chicken, bread salami, cheese, beef, Chicken, bread cheese, Vegetable,

(g)

ϑΎϴϟ΍ 1.83 1.50 1.69 1.66 1.70 Fiber

4 4 4 4 4 .18 (g) Ash 2.03 2 1.97 2.17 1.89 ϥΩΎόϣ ΕΎϨϴόϟ΍ΩΪϋ Number of Number

pooled samples

(g) Fat 8.43 9.13 ϥϮϫΩ 10.55 10.99 11.35

(g) 8.25

ϦϴΗϭήΑ 13.45 12.56 10.37 12.07

Protein

ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ω΍ϮϧϷϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍

pizza

)

˯Ύϣ (g ϦϳήΤΒϟ΍ 47.2 45.2 45.5 47.5

63.22 Common name Common ) Water ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ ϢϏ / Chicken pizza Chicken pizzaMeat Pizza macaroni pizza supreme Super Vegetable ˺˹˹

ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ω΍ϮϧϷΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍

ϢϏ

( Proximate composition of pizza consumed in Bahrain composition of consumed (g/100g) pizza Proximate

ϦϳήΤΒϟ΍

Table 2:

Local name Local Common Name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍ Table 1: Local, common names and main ingredients used in the pizzas consumed in Bahrain ingredientsconsumed and main used common inTable Local, pizzas names the 1: pizzaChicken pizzaMeat Pizza macaroni pizza supreme Super pizza Vegetable Pizza Dajaj Pizza Laham Lazania Pizza supreme Super Pizza Khadar

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍

Arabic Name Arabic Arabic name Arabic ΝΎΟΩ΍ΰΘϴΑ ϢΤϟ΍ΰΘϴΑ Ύϴϧ΍ίϻ ϢϳήΒγήΑϮγ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ ΝΎΟΩ΍ΰΘϴΑ ϢΤϟ΍ΰΘϴΑ Ύϴϧ΍ίϻ ϢϳήΒγήΑϮγ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ

108 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

09.10

995.23 784.20 1076.22 1086.18 10

Kcal/100g

Energy Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍

257.87 257.22 187.43 259.60 241.18 KJ/100g

ead

Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍

Main ingredients

(g)

ϑΎϴϟ΍ 1.83 1.50 1.69 1.66 1.70 Fiber

4 4 4 4 4 .18 (g) Ash 2.03 2 1.97 2.17 1.89 ϥΩΎόϣ ΕΎϨϴόϟ΍ΩΪϋ Number of Number

pooled samples

(g) Fat 8.43 9.13 ϥϮϫΩ 10.55 10.99 11.35

(g) 8.25

ϦϴΗϭήΑ 13.45 12.56 10.37 12.07

Protein

ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ω΍ϮϧϷϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍

pizza

)

˯Ύϣ (g ϦϳήΤΒϟ΍ 47.2 45.2 45.5 47.5

63.22 Common name Common ) Water ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ ϢϏ / Chicken pizza Chicken pizzaMeat Pizza macaroni pizza supreme Super Vegetable ˺˹˹

ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ω΍ϮϧϷΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍

ϢϏ

( Proximate composition of pizza consumed in Bahrain composition of consumed (g/100g) pizza Proximate

ϦϳήΤΒϟ΍

Table 2:

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍

109 FOOD COMPOSITON TABLES

4.95 5.36 1.30 4.81 4.70 ΰϴϨϐϨϣ

Manganese 7.04 5.91 3.29 8.19 9.65 Sitosterol

ϝϭήΘγϮΘϴγΎΘϴΑ E Ϛϧί Zinc 12.89 17.65 15.42 15.53 10.85

6.95 6.49 1.75 6.59 2.45 αΎΤϧ

Copper <0.50 <0.50 <0.50 <0.50 <0.50

ϭήΘγΎϤΠϴΘγ ϝ

Stigmasterol ΪϳΪΣ Iron 22.71 18.01 09.10 18.17 12.29

1 218.44 219.33 171.02 234.30 211.02

ϡϮϴδϴϨϐϣ 1.52 2.02 1.72 2.2 Magnesium <1.00 ϝϭήΘδΒϣΎϛ

Campesterol ϻϭήϴΘγϻ΍ϯϮΘΤϣ ϡϮϴδϟΎϛ 1546.10 1639.33 2143.20 1431.30 1554.65 Calcium

ϡϮϴγΎΗϮΑ 1545.22 1596.33 3195.40 1964.85 1636.52 Potassium 13.02 10.58 20.91 13.70 09.87 ϝϭήΘδϴϟϮϛ ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΕ

Cholesterol ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ ϦϳήΤΒϟ΍ ϡϮϳΩϮλ ϦϳήΤΒϟ΍ 5108.2 4301.0 4446.7 5315.4 4972.1 )

Sodium ) ϢϐϠϣ

˺˹˹ ϡ΍ήϏϭήϜϴϣ Mineral composition of pizza consumed in consumed pizza Bahrain composition of (mg/g) Mineral

ϢϏ / (

ϢϏ

(

Table 3: Table 4: Sterol composition of pizza consumed in consumed Bahrain composition of (mg/100g) Table Sterol pizza 4:

Common Name Common Common Name Common ϱΰϴϠΠϧϻ΍ϊ΋Ύθϟ΍Ϣγϻ΍ ϱΰϴϠΠϧϹΎΑϊ΋ΎθϤϟ΍Ϣγϻ΍ zza macaroni zza pizzaChicken pizzaMeat Pi pizza supreme Super pizza Vegetable Chicken pizzaChicken pizzaMeat Pizza macaroni supreme Super pizza Vegetable

ΤϤϟ΍Ϣγϻ΍

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠ

Arabic name Arabic Arabic name Arabic

ΝΎΟΩ΍ΰΘϴΑ ϢΤϟ΍ΰΘϴΑ ϪϧϭήϜόϣ ϢϳήΒγήΑϮγ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ ΝΎΟΩ΍ΰΘϴΑ ϢΤϟ΍ΰΘϴΑ Ύϴϧ΍ίϻ ϢϳήΒγήΑϮγ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ

110 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

4.95 5.36 1.30 4.81 4.70 ΰϴϨϐϨϣ

Manganese 7.04 5.91 3.29 8.19 9.65 Sitosterol

ϝϭήΘγϮΘϴγΎΘϴΑ E Ϛϧί Zinc 12.89 17.65 15.42 15.53 10.85

6.95 6.49 1.75 6.59 2.45 αΎΤϧ

Copper <0.50 <0.50 <0.50 <0.50 <0.50

ϭήΘγΎϤΠϴΘγ ϝ

Stigmasterol ΪϳΪΣ Iron 22.71 18.01 09.10 18.17 12.29

1 218.44 219.33 171.02 234.30 211.02

ϡϮϴδϴϨϐϣ 1.52 2.02 1.72 2.2 Magnesium <1.00 ϝϭήΘδΒϣΎϛ

Campesterol ϻϭήϴΘγϻ΍ϯϮΘΤϣ ϡϮϴδϟΎϛ 1546.10 1639.33 2143.20 1431.30 1554.65 Calcium

ϡϮϴγΎΗϮΑ 1545.22 1596.33 3195.40 1964.85 1636.52 Potassium 13.02 10.58 20.91 13.70 09.87 ϝϭήΘδϴϟϮϛ ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΕ

Cholesterol ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ ϦϳήΤΒϟ΍ ϡϮϳΩϮλ ϦϳήΤΒϟ΍ 5108.2 4301.0 4446.7 5315.4 4972.1 )

Sodium ) ϢϐϠϣ

˺˹˹ ϡ΍ήϏϭήϜϴϣ Mineral composition of pizza consumed in consumed pizza Bahrain composition of (mg/g) Mineral

ϢϏ / (

ϢϏ

(

Table 3: Table 4: Sterol composition of pizza consumed in consumed Bahrain composition of (mg/100g) Table Sterol pizza 4:

ΤϤϟ΍Ϣγϻ΍

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠ

Arabic name Arabic Arabic name Arabic

ΝΎΟΩ΍ΰΘϴΑ ϢΤϟ΍ΰΘϴΑ ϪϧϭήϜόϣ ϢϳήΒγήΑϮγ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ ΝΎΟΩ΍ΰΘϴΑ ϢΤϟ΍ΰΘϴΑ Ύϴϧ΍ίϻ ϢϳήΒγήΑϮγ΍ΰΘϴΑ έΎπΧ΍ΰΘϴΑ

111 FOOD COMPOSITON TABLES

2.9 1.8 1.8 0.8 1.92 2.17 6.47 0.35 1.27 0.38 0.18 9.25 1.35 26.27 29.75 14.12 έΎπΧ΍ΰΘϴΑ Vegetable Pizza Vegetable

24 1.9 1.2 0.6 1.3 1.4 5.5 0.4 0.8 2.3 0.8 0.6 2.5 12.0 28.1 16.6 ϢϳήΒγήΑϮγ

Super Supreme

3.9 2.6 1.5 3.0 3.50 10.1 0.50 1.20 26.1 1.90 0.50 0.30 10.9 22.1 10.2 1.70 Ύϴϧ΍ίϻ Lazania

2.66 1.60 0.86 1.70 1.43 6.20 0.40 0.86 26.7 1.70 0.73 0.30 11.1 32.4 0.56 10.06 ϢΤϟ΍ΰΘϴΑ Meat Pizza Meat

ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ

ϦϳήΤΒϟ΍

)

Ω΍ΰΘϴΑ ϢϐϠϣ 2.9 0.8 2.98 1.80 1.25 2.02 6.7 0.36 1.60 0.48 0.32 9.28 1.40 / 25.96 28.88 14.06 ΝΎΟ Fatty acid profile of pizza consumed in profile Bahrain acid ofFatty consumed (mg/100g) pizza ˺˹˹

Chicken Pizza ϢϏ (

Table 5:

Fatty Acids Fatty ΔϴϨϫΪϟ΍νΎϤΣϷ΍

acid Butyric acid Caproic acid Caprylic acid Capric acid Lauric acid Myristic acid Pentadecanoic acid Pentadecenoic Palmitic acid Palmitoleic acid acid Margaric acid Heptadecenoic acid Stearic acid Oleic acid Linoleic acid Linolenic

112 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

6. RAW AND COOKED FISH ÊZÄCø:ÃÊNd;ø³:²;Ö:'/

113 FOOD COMPOSITON TABLES

89.8 87.1 117.8 141.8 115.0 161.5 216.7 109.3 164.7

Kcal/100g

Energy

Δϳέ΍ήΣΔϗΎσ

4.5 492.7 593.1 482.0 675.6 907.7 457.3 689.1 375.6 36 ϲϤϠόϟ΍Ϣγϻ΍ KJ/100g Scientific name

(g) 0.0 0.1 0.4 0.0 0.0 0.2 0.0 0.0 0.0 eriolina nigrofasciata S Siganus canaliculatus Rhabdosargus haffara commerson Scomberomorus Liza alata areolatus Epinephelus sordidus Plectorhinchus Lethrinus nebulosus semislcatus Penaeus Ε΍έΪϴϫϮΑήϛ Carbohydrate

(g) 3.7 2.8 4.5 1.3 3.3 1.1 5.2 4.2 1.6

Ash ϥΩΎόϣ

consumed inconsumed Bahrain

(g) 3.3 7.3 3.7 9.3 3.4 1.1 0.8 Fat 16.1 10.4 ϥϮϫΩ

(g)

Common name Common 21.8 18.9 19.9 19.5 18.3 19.3 17.9 19.7 19.7 ϙΎϤγϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍ ϦϴΗϭήΑ ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

Protein barred Spanish Spanish barred mackerel

ΔΟίΎτϟ΍ per

˯Ύϣ (g) 73.9 70.9 71.5 70.4 63.3 76.0 67.0 75.2 78.2 ϲϓ Water TrevallyBlackbanded Rabbitfish Pearlspotted Bream Haffara Narrow Mullet Diamond Grou Grunt Grey Emperor Spangled Shrimp Tiger

ϦϳήΤΒϟ΍ ) ϢϏ /

˺˹˹

ϲϓΔϜϠϬΘδϤϟ΍ϙΎϤγϷ΍ω΍ϮϧϷΔϴϤϠόϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍ ϢϏ (

ϦϳήΤΒϟ΍

Local name Local

Common name Common

barred Spanish Spanish barred mackerel

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ - ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍

Table 1. Local, common and scientific names of names andfish species Table common scientific 1. Local, TrevallyBlackbanded Rabbitfish Pearlspotted Bream Haffara Narrow Mullet Diamond Grouper Grunt Grey Emperor Spangled Shrimp Tiger Hammam Safai Qurqufan Kanad Maid Hammour Yanam Shari Rubian Table 2. Proximate composition of raw fish commonly consumed in Bahrain (g/100 fish composition raw of commonly Table 2. Proximate

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic Arabic name Arabic

ϡΎϤΣ ϲϓΎλ ϥΎϔϗήϗ ΪόϨϛ Ϊϴϣ έϮϣΎϫ ϢϨϳ ϱήόη ϥΎϴΑέ ϡΎϤΣ ϲϓΎλ ϥΎϔϗήϗ ΪόϨϛ Ϊϴϣ έϮϣΎϫ ϢϨϳ ϱήόη ϥΎϴΑέ

114 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

89.8 87.1 117.8 141.8 115.0 161.5 216.7 109.3 164.7 Kcal/100g

Energy Δϳέ΍ήΣΔϗΎσ

4.5 492.7 593.1 482.0 675.6 907.7 457.3 689.1 375.6 36 KJ/100g

(g) 0.0 0.1 0.4 0.0 0.0 0.2 0.0 0.0 0.0 Ε΍έΪϴϫϮΑήϛ Carbohydrate

(g) 3.7 2.8 4.5 1.3 3.3 1.1 5.2 4.2 1.6 Ash ϥΩΎόϣ

(g) 3.3 7.3 3.7 9.3 3.4 1.1 0.8 Fat 16.1 10.4 ϥϮϫΩ

(g) 21.8 18.9 19.9 19.5 18.3 19.3 17.9 19.7 19.7 ϙΎϤγϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍ ϦϴΗϭήΑ Protein

ΔΟίΎτϟ΍

˯Ύϣ (g) 73.9 70.9 71.5 70.4 63.3 76.0 67.0 75.2 78.2 ϲϓ Water

ϦϳήΤΒϟ΍ ) ϢϏ /

˺˹˹

ϢϏ (

Common name Common barred Spanish Spanish barred mackerel

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ - TrevallyBlackbanded Rabbitfish Pearlspotted Bream Haffara Narrow Mullet Diamond Grouper Grunt Grey Emperor Spangled Shrimp Tiger Table 2. Proximate composition of raw fish commonly consumed in Bahrain (g/100 fish composition raw of commonly Table 2. Proximate

ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic

ϡΎϤΣ ϲϓΎλ ϥΎϔϗήϗ ΪόϨϛ Ϊϴϣ έϮϣΎϫ ϢϨϳ ϱήόη ϥΎϴΑέ

115 FOOD COMPOSITON TABLES

Zn Ϛϧί 0.6 1.0 2.2 0.0 0.9 0.5 1.3 0.2 1.3

mium 0.03 ϡϮϳΩΎϛ <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02

Cad

0.5 0.4 1.0 0.4 1.7 0.4 0.2 1.1 2.8 Cu αΎΤϧ

256 230 240 240 210 230 200 280 260 έϮϔγϮϓ

0.1 0.2

ϖΒ΋ί 0.04 0.03 0.03 0.05 40 37 37 30 34 23 42 47 43 <0.02 <0.02 <0.02 Mg Mercury ϡϮϴδϨϐϣ g/g wet weight)

61 52 23 11 33 79 21 37 61 Ca ϡϮϴδϟΎϛ

K 400 360 360 350 210 360 300 340 230 ϡϮϴγΎΗϮΑ

ϙΎϤγϷ΍ϲϓΔϠϴϘΜϟ΍ϥΩΎόϤϟ΍ϯϮΘΤϣ

0.5 ϙΎϤγϷ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

0.38 0.02 0.02 Lead <0.02 <0.02 <0.02 <0.02 <0.02 ιΎλέ

Na 120 160 110 110 110 082 100 120 300

ϡϮϳΩϮλ ΔΟίΎτϟ΍

ΔΟίΎτϟ΍

Fe 0.6 0.5 1.1 0.5 0.6 0.3 1.1 0.4 0.1 ΪϳΪΣ

ϲϓΔϜϠϬΘδϤϟ΍

ϦϳήΤΒϟ΍

) ϦϳήΤΒϟ΍

)

ϢϐϠϣ /

anish anish mackerel

ϡ΍ήϏϭήϜϴϣ /

˺˹˹

ϢϏ

ϡ΍ήϏ (

(

Common name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ barred Spanish Spanish barred mackerel

- rimp barred Sp barred

- Common name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ mond Mullet Table 3. Mineral composition of raw fish commonly consumed in (mg/100g) Bahrain consumed composition fish ofTable commonly raw 3. Mineral Blackbanded TrevallyBlackbanded Rabbitfish Pearlspotted Bream Haffara Narrow Dia Grouper Grunt Grey Emperor Spangled Shrimp Tiger

TrevallyBlackbanded Rabbitfish Pearlspotted Bream Haffara Narrow Mullet Diamond Grouper Grunt Grey Emperor Spangled Sh Tiger Table 4: Heavy metal content in raw fish commonly consumed in content Bahrain in raw ( Table Heavy metal fish commonly 4:

of 0.5mg/kgof

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic Arabic name Arabic

Australian food standards for heavy metals in fish for metals heavy Australian food standards 0.5mg/kg Lead: mean Mercury: Cadmium: 0.2mg/kg ϡΎϤΣ ϲϓΎλ ϥΎϔϗήϗ ΪόϨϛ Ϊϴϣ έϮϣΎϫ ϢϨϳ ϱήόη ϥΎϴΑέ ϡΎϤΣ ϲϓΎλ ϥΎϔϗήϗ ΪόϨϛ Ϊϴϣ έϮϣΎϫ ϢϨϳ ϱήόη ϥΎϴΑέ

116 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Zn Ϛϧί 0.6 1.0 2.2 0.0 0.9 0.5 1.3 0.2 1.3

mium 0.03 ϡϮϳΩΎϛ <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02

Cad

0.5 0.4 1.0 0.4 1.7 0.4 0.2 1.1 2.8 Cu αΎΤϧ

256 230 240 240 210 230 200 280 260 έϮϔγϮϓ

0.1 0.2

ϖΒ΋ί 0.04 0.03 0.03 0.05 40 37 37 30 34 23 42 47 43 <0.02 <0.02 <0.02 Mg Mercury ϡϮϴδϨϐϣ g/g wet weight)

61 52 23 11 33 79 21 37 61 Ca ϡϮϴδϟΎϛ

K 400 360 360 350 210 360 300 340 230 ϡϮϴγΎΗϮΑ

ϙΎϤγϷ΍ϲϓΔϠϴϘΜϟ΍ϥΩΎόϤϟ΍ϯϮΘΤϣ

0.5 ϙΎϤγϷ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

0.38 0.02 0.02 Lead <0.02 <0.02 <0.02 <0.02 <0.02 ιΎλέ

Na 120 160 110 110 110 082 100 120 300

ϡϮϳΩϮλ ΔΟίΎτϟ΍

ΔΟίΎτϟ΍

Fe 0.6 0.5 1.1 0.5 0.6 0.3 1.1 0.4 0.1 ΪϳΪΣ

ϲϓΔϜϠϬΘδϤϟ΍

ϦϳήΤΒϟ΍

) ϦϳήΤΒϟ΍

)

ϢϐϠϣ /

anish anish mackerel

ϡ΍ήϏϭήϜϴϣ /

˺˹˹

ϢϏ

ϡ΍ήϏ (

(

Common name Common ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ barred Spanish Spanish barred mackerel

- rimp barred Sp barred

of 0.5mg/kgof

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic Arabic name Arabic

117 FOOD COMPOSITON TABLES

Kcal 191.2 148.9 154.8 108.6 181.5 121. 146.5 141.1 150.0 167.0 213.7 156.7 207.3 168.6 139.2

Energy

Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍ KJ

799.9 623.2 647.5 454.2 759.3 507.2 613.1 590.2 628.0 699.3 894.2 655.6 867.3 705.3 582.5

(g) 0.0 0.0 0.0 0.0 0.0 1.1 0.0 0.0 0.0 0. 0.0 0.0 0.0 0.1 0.0 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

Method ofMethod preparation

done. done.

(g) 1.9 2.5 1.8 1.9 1.9 2.3 1.9 2.5 2.1 2.8 2.8 2.0 1.9 2.4 1.4 Ash ϥΩΎόϣ

(g) 4.3 5.6 1.8 1.9 4.9 5.2 4.2 7.0 4.9 5.6 3.2 Fat 10.5 10.0 11.9 12.0 ϥϮϫΩ Marinate fish in spices in fish till spices and done Marinate grill Wash with 1 hour. fish/shrimps in salt for Marinate in hot Fry in hotoil. oil. Wash with water, Fry water, onions and garlic in oil. Brown Add fish/shrimps and and heat ingredients tillcook low other under done. fry 1 in fish salt for Wash with hour. water, Marinate in hot oil until brown. Wash with 1 hour. fish/shrimps in salt for Marinate onions and fryBrown in hotbrown. oil until water, rest of ingredientsrice. and sauté. Boil add garlic of the ingredients rice, fish/shrimps with rest Place till cook and

(g) 24.2 27.3 25.9 22.8 22.9 24.6 25.4 23.4 27.8 25.9 26.7 27.9 24.9 29.2 27.3

ϦϴΗϭήΑ of fish commonly consumed in Bahrain commonly fish of

Protein

ϙΎϤγϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍

on, water

˯Ύϣ (g) 64.5 68.0 68.6 73.8 66.1 70.1 69.0 69.5 67.3 56.4 60.5 67.3 63.4 62.7 70.2 ed lemon, ed Water ΔΧϮΒτϤϟ΍

and Cooking

orn oil, orn salt, spices Main Ingredients ϙΎϤγϷ΍ΦΒσϭήϴπΤΗϕήσϭΕΎϧϮϜϤϟ΍ plant, garlic, green plant, green garlic, -

Fish, spices Fish, Fish/shrimps, onions, tomato, egg paste, tomato corn coriander, ripe oil, spices, salt, mixed lem dried tamarind, c Fish, onions,Fish/shrimps, rice, oil, butter, corn potato, garlic, ground spices, salt, mixed dri cardamom, pepper, water chopped

ΔϜϠϬΘδϤϟ΍

ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ )

ϢϏ

ϦϳήΤΒϟ΍ϲϓ

˺˹˹

ϢϏ

( Common name Common

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

barred Spanish Spanish barred mackerel Spanish barred mackerel Spanish barred mackerel

- - - Common name Common

. Proximate composition of cooked fish commonly consumed in Bahrain consumed (g/100g) composition fish cooked commonly of . Proximate 6 Grilled Mullet Diamond Rabbitfish Pearlspotted Grunt Grey Bream Haffara Curried Narrow Shrimp Tiger Emperor Spangled Rabbitfish Pearlspotted Fried TrevallyBlackbanded Emperor Spangled Narrow Cooked in rice Emperor Spangled Narrow Shrimp Tiger Grouper Grilled fish Grilled fish/shrimps Curried fish Fried in rice Fish/shrimps cooked . Ingredients and methods of methods and preparation . Ingredients Table 5

Table

shwie

ϲϠΤϤϟ΍Ϣγϻ΍ Local name Local Arabic name Arabic

Samak ma Samak / rubian samak Saloonat maglee Samak bil samak/rubian Ayash ϱϮθϟΎΑΦΒτϟ΍ Ϊϴϣ ϲϓΎλ ϢϨϳ ϥΎϔϗήϗ ϕήϤϟΎΑΦΒτϟ΍ ΪόϨϛ ϥΎϴΑέ ϱήόη ϲϓΎλ ϲϠϘϟΎΑΦΒτϟ΍ ϡΎϤΣ ϱήόη ΪόϨϛ ίήϟ΍ϊϣΦΒτϟ΍ ϱήόη ΪόϨϛ ϥΎϴΑ έϮϣΎϫ

118 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Kcal 191.2 148.9 154.8 108.6 181.5 121. 146.5 141.1 150.0 167.0 213.7 156.7 207.3 168.6 139.2

Energy

Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍ KJ

799.9 623.2 647.5 454.2 759.3 507.2 613.1 590.2 628.0 699.3 894.2 655.6 867.3 705.3 582.5

(g) 0.0 0.0 0.0 0.0 0.0 1.1 0.0 0.0 0.0 0. 0.0 0.0 0.0 0.1 0.0 Ε΍έΪϴϫϮΑήϛ

Carbohydrate

Method ofMethod preparation done. done.

(g) 1.9 2.5 1.8 1.9 1.9 2.3 1.9 2.5 2.1 2.8 2.8 2.0 1.9 2.4 1.4 Ash ϥΩΎόϣ

(g) 24.2 27.3 25.9 22.8 22.9 24.6 25.4 23.4 27.8 25.9 26.7 27.9 24.9 29.2 27.3

ϦϴΗϭήΑ of fish commonly consumed in Bahrain commonly fish of

Protein

ϙΎϤγϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍

on, water

˯Ύϣ (g) 64.5 68.0 68.6 73.8 66.1 70.1 69.0 69.5 67.3 56.4 60.5 67.3 63.4 62.7 70.2 ed lemon, ed Water ΔΧϮΒτϤϟ΍

and Cooking

orn oil, orn salt, spices Main Ingredients ϙΎϤγϷ΍ΦΒσϭήϴπΤΗϕήσϭΕΎϧϮϜϤϟ΍ plant, garlic, green plant, green garlic, -

ΔϜϠϬΘδϤϟ΍

ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ )

ϢϏ

ϦϳήΤΒϟ΍ϲϓ

˺˹˹

ϢϏ

( Common name Common

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

barred Spanish Spanish barred mackerel Spanish barred mackerel Spanish barred mackerel

- - - Common name Common

Table

shwie

ϲϠΤϤϟ΍Ϣγϻ΍ Local name Local Arabic name Arabic

119 FOOD COMPOSITON TABLES

Zn 0.8 1.0 0.4 0.6 0.4 1.8 0.6 1.1 0.7 1.0 0.8 0.5 0.4 2.0 0.6 Ϛϧΰϟ΍

1.3 0.5 0.5 0.4 1.0 3.3 0.3 0.5 0.5 0.4 0.3 0.8 0.1 0.6 0.4 Cu <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 ϡϮϳΩΎϜϟ΍ αΎΤϨϟ΍ Cadmium

P 210 270 200 240 240 250 250 220 320 320 330 280 240 280 220 έϮϔγϮϔϟ΍

)

g/g

P 29 32 26 28 30 49 28 30 35 40 37 32 30 54 31

Mg 0.3 0.05 0.09 0.12 0.14 0.04 0.24 0.35 0.05 0.29 ϖΒ΋ΰϟ΍ ϡϮϴδϴϨϐϤϟ΍ <0.02 <0.02 <0.02 <0.02 <0.02 Mercury

33 42 21 23 13 92 23 64 61 52 22 10 10 16 Ca 100 ϡϮϴδϟΎϜϟ΍

330 480 360 390 420 230 400 330 500 560 530 410 400 250 310

ϡϮϴγΎΗϮΒϟ΍ 0.3 0.2 0.2 0.14 0.04 0.02 0.04 Lead <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 ιΎλήϟ΍

ϙΎϤγϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

Na ϙΎϤγϷ΍ϲϓΔϠϴϘΜϟ΍ϥΩΎόϤϟ΍ϯϮΘΤϣ 400 510 220 320 350 540 280 530 320 590 600 130 120 500 190 ϡϮϳΩϮμϟ΍

ΔΧϮΒτϤϟ΍

ΔΧϮΒτϤϟ΍ Fe 0.6 0.5 0.4 0.4 1.0 0.4 0.5 0.9 0.6 0.6 0.6 0.4 0.7 0.9 0.3 ΍ ΪϳΪΤϟ΍

ϲϓΔϠϬΘδϤϟ

ϻ΍ ϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍

Ϧ ϦϳήΤΒϟ΍ )

)

ϢϏ

ϢϐϠϣ

˺˹˹ Common name Common ϢϏ (

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

ϢϏ (

Common names Common barred Spanish Spanish barred mackerel Spanish barred mackerel Spanish barred mackerel

barred Spanish Spanish barred mackerel Spanish barred mackerel Spanish barred mackerel

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγ

- - -

- - - : Heavy metal content in cooked fish commonly consumed in Bahrain content consumed in cooked fish( metal commonly : Heavy

8 Grilled Mullet Diamond Rabbitfish Pearlspotted Grunt Grey Bream Haffara Curried Narrow Shrimp Tiger Emperor Spangled Rabbitfish Pearlspotted Fried TrevallyBlackbanded Emperor Spangled Narrow Cooked in rice Emperor Spangled Narrow Shrimp Tiger Grouper Grilled Mullet Diamond Rabbitfish Pearlspotted Grunt Grey Bream Haffara Curried Narrow Shrimp Tiger Emperor Spangled Rabbitfish Pearlspotted Fried TrevallyBlackbanded Emperor Spangled Narrow Cooked in rice Emperor Spangled Narrow Shrimp Tiger Grouper . Mineral composition of cooked fish commonly consumed Bahrain (mg/100g, wet weight) Bahrain (mg/100g, consumed fish commonly composition of . Mineral cooked Table 7 Table

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic Arabic name Arabic

g/g are instrumentally detected values detected instrumentally are g/g ϱϮθϟΎΑΦΒτϟ΍ Ϊϴϣ ϲϓΎλ ϢϨϳ ϥΎϔϗήϗ ϕήϤϟΎΑΦΒτϟ΍ ΪόϨϛ ϥΎϴΑέ ϱήόη ϲϓΎλ ϲϠϘϟΎΑΦΒτϟ΍ ϡΎϤΣ ϱήόη ΪόϨϛ ίήϟ΍ϊϣΦΒτϟ΍ ϱήόη ΪόϨϛ ϥΎϴΑέ έϮϣΎϫ ϱϮθϟΎΑΦΒτϟ΍ Ϊϴϣ ϲϓΎλ ϢϨϳ ϥΎϔϗήϗ ϕήϤϟΎΑΦΒτϟ΍ ΪόϨϛ ϥΎϴΑέ ϱήόη ϲϓΎλ ϲϠϘϟΎΑΦΒτϟ΍ ϡΎϤΣ ϱήόη ΪόϨϛ ίήϟ΍ϊϣΦΒτϟ΍ ϱήόη ΪόϨϛ ϥΎϴΑέ έϮϣΎϫ P *<0.02

120 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Zn 0.8 1.0 0.4 0.6 0.4 1.8 0.6 1.1 0.7 1.0 0.8 0.5 0.4 2.0 0.6 Ϛϧΰϟ΍

1.3 0.5 0.5 0.4 1.0 3.3 0.3 0.5 0.5 0.4 0.3 0.8 0.1 0.6 0.4 Cu <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 ϡϮϳΩΎϜϟ΍ αΎΤϨϟ΍ Cadmium

P 210 270 200 240 240 250 250 220 320 320 330 280 240 280 220 έϮϔγϮϔϟ΍

)

g/g

P 29 32 26 28 30 49 28 30 35 40 37 32 30 54 31

Mg 0.3 0.05 0.09 0.12 0.14 0.04 0.24 0.35 0.05 0.29 ϖΒ΋ΰϟ΍ ϡϮϴδϴϨϐϤϟ΍ <0.02 <0.02 <0.02 <0.02 <0.02 Mercury

33 42 21 23 13 92 23 64 61 52 22 10 10 16 Ca 100 ϡϮϴδϟΎϜϟ΍

330 480 360 390 420 230 400 330 500 560 530 410 400 250 310

ϡϮϴγΎΗϮΒϟ΍ 0.3 0.2 0.2 0.14 0.04 0.02 0.04 Lead <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 <0.02 ιΎλήϟ΍

ϙΎϤγϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ

Na ϙΎϤγϷ΍ϲϓΔϠϴϘΜϟ΍ϥΩΎόϤϟ΍ϯϮΘΤϣ 400 510 220 320 350 540 280 530 320 590 600 130 120 500 190 ϡϮϳΩϮμϟ΍

ΔΧϮΒτϤϟ΍

ΔΧϮΒτϤϟ΍ Fe 0.6 0.5 0.4 0.4 1.0 0.4 0.5 0.9 0.6 0.6 0.6 0.4 0.7 0.9 0.3 ΍ ΪϳΪΤϟ΍

ϲϓΔϠϬΘδϤϟ

ϻ΍ ϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍

Ϧ ϦϳήΤΒϟ΍ )

)

ϢϏ

ϢϐϠϣ

˺˹˹ Common name Common ϢϏ (

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍

ϢϏ (

Common names Common barred Spanish Spanish barred mackerel Spanish barred mackerel Spanish barred mackerel

barred Spanish Spanish barred mackerel Spanish barred mackerel Spanish barred mackerel

ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγ

- - -

- - - : Heavy metal content in cooked fish commonly consumed in Bahrain content consumed in cooked fish( metal commonly : Heavy

ϲϠΤϤϟ΍Ϣγϻ΍ ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic Arabic name Arabic

121 FOOD COMPOSITON TABLES

Table 9: Fatty acid profile of raw fish (mg/100g)

(ϢϏ˺˹˹/ϢϐϠϣ)ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϦϣϙΎϤγϷ΍ΐϴϛήΗ

- - - 0.1 1.8 0.3 3.4 0.3 0.1 4.6 0.4 0.3 0.3 0.3 0.2 0.1 0.3 2.1 1.1 0.5 0.7 2.2 1.7 0.2

15.2 19.6 40.3 (Fried)

Fatty acids Pearlspotted Narrow-barred Diamond Grey Grunt Rabbitfish Pearlspotted Pearlspotted Rabbitfish Spanish mackerel Mullet ΖϳΰϟΎΑϲϠϘϣϲϓΎλ ΔϴϨϫΪϟ΍νΎϤΣϻ΍ ϲϓΎλ ΪόϨϛ Ϊϴϣ ϢϨϳ

Lauric acid 0.3 0.1 0.1 0.1

Myristic acid 5.1 4.7 5.5 3.1

Myristoleic acid 0.1 - 0.1 0.2 - - 0.1 1.3 0.3 2.8 0.3 0.2 4.6 0.6 0.3 0.3 0.3 0.2 0.1 0.3 1.9 1.1 0.5 0.5 1.9 1.8 0.2 0.1 Pentadecanoic acid 1.1 1.4 3.6 0.8 14.8 19.9 41.2 (Curried) ϕήϤϟΎΑϲϓΎλ Rabbitfish

Pentadecenoic acid - - 0.2 - Pearlspotted

Palmitic acid 30.5 23.4 29.4 23.0 Palmitoleic acid 11.0 6.7 14.1 6.9 Margaric acid 0.8 1.5 0.9 1.2 Heptadecenoic acid 0.6 0.6 2.0 0.6

Stearic acid 5.1 8.8 3.6 5.9

Oleic acid 14.3 14.3 13.4 22.6

- 0.0 3.7 1.0 4.6 1.1 0.4 7.6 1.0 0.3 0.8 0.4 0.5 0.2 0.3 2.2 3.4 0.5 0.2 0.7 1.2 0.4 0.6

Linoleic acid 2.0 1.6 1.4 1.3 18.6 14.8 13.6 14.1 barred Spanishbarred - ϕήϤϟΎΑΪόϨϛ mackerel Linolenic acid 0.8 1.1 1.1 0.6 (Curried) Linolenic acid - 0.4 0.9 0.3 Octadecatetraenoic acid 0.9 0.8 1.8 0.3 Narrow Arachidic acid 0.2 0.5 0.2 0.5

Eicosenoic acid 0.4 0.6 0.2 1.2

Eicosadienoic acid 0.2 0.3 0.1 0.5 ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϦϣΔΧϮΒτϤϟ΍ϙΎϤγϷ΍ΐϴϛήΗ ) 0.1 2.9 0.2 0.9 6.4 1.3 0.8 5.8 3.2 0.6 0.3 0.4 0.4 2.3 0.5 0.5 4.9 5.6 0.3 0.3 2.2 2.8 6.1 0.1 0.1 Eicosatrienoic acid 0.8 0.3 0.3 0.5 21.9 21.3 ϱϮθϣϢϨϳ ϢϐϠϣ (Grilled) / : Fatty acid profile of cooked fish profile(mg/100g) acid of : Fatty cooked Arachidonic acid (AA) 4.5 2.5 2.0 5.2 Grunt Grey 10

Eicosapentaenoic acid (EPA) 2.9 3.5 5.4 6.4 ˺˹˹ ϢϏ (

Docosanoic acid 0.1 0.5 0.3 0.3

Table Eicosenoic acid 0.1 0.2 0.3 0.4

2 2 0.1 5.2 0.1 3.2 0.9 1.7 3.7 1.9 1.2 0.9 0. 0.2 0.1 0.4 2.5 6.1 0.1 0.3 0.3 2.2 1.8 0.1 0.2

Adrenic acid 1.3 0.8 0.2 2.0 27.8 13.0 13.2 Mullet ϱϮθϣΪϴϣ (Grilled) Docosapentaenoic acid (DPA) 4.8 1.3 1.8 2.6 Diamon Docosahexaenoic acid (DHA) 4.4 14.8 1.5 4.3 Tetracosanoic acid 0.1 0.5 0.1 0.1 Cis-tetracosenoic acid 0.1 0.8 0.2 0.1

Fatty Acids Fatty

ΔϴϨϫΪϟ΍νΎϤΣϻ΍

tetracosenoic acid tetracosenoic -

acid Lauric acid Myristic acid Myristoleic acid Pentadecanoic Palmitic acid Palmitoleic acid acid Margaric acid Heptadecenoic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Linolenic acid Octadecatetraenoic acid Arachidic acid Eicosenoic acid Eicosadienoic acid Eicosatrienoic acid Arachidonic acid Eicosapentaenoic acid Docosanoic acid Docosenoic acid Adrenic acid Docosapentaenoic acid Docosahexaenoic acid Tetracosanoic Cis

122 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Table 9: Fatty acid profile of raw fish (mg/100g)

(ϢϏ˺˹˹/ϢϐϠϣ)ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϦϣϙΎϤγϷ΍ΐϴϛήΗ

- - - 0.1 1.8 0.3 3.4 0.3 0.1 4.6 0.4 0.3 0.3 0.3 0.2 0.1 0.3 2.1 1.1 0.5 0.7 2.2 1.7 0.2

15.2 19.6 40.3 (Fried)

Lauric acid 0.3 0.1 0.1 0.1

Myristic acid 5.1 4.7 5.5 3.1

Pentadecenoic acid - - 0.2 - Pearlspotted

Palmitic acid 30.5 23.4 29.4 23.0 Palmitoleic acid 11.0 6.7 14.1 6.9 Margaric acid 0.8 1.5 0.9 1.2 Heptadecenoic acid 0.6 0.6 2.0 0.6

Stearic acid 5.1 8.8 3.6 5.9

Oleic acid 14.3 14.3 13.4 22.6

- 0.0 3.7 1.0 4.6 1.1 0.4 7.6 1.0 0.3 0.8 0.4 0.5 0.2 0.3 2.2 3.4 0.5 0.2 0.7 1.2 0.4 0.6

Eicosenoic acid 0.4 0.6 0.2 1.2

Eicosapentaenoic acid (EPA) 2.9 3.5 5.4 6.4 ˺˹˹ ϢϏ (

Docosanoic acid 0.1 0.5 0.3 0.3

Table Eicosenoic acid 0.1 0.2 0.3 0.4

2 2 0.1 5.2 0.1 3.2 0.9 1.7 3.7 1.9 1.2 0.9 0. 0.2 0.1 0.4 2.5 6.1 0.1 0.3 0.3 2.2 1.8 0.1 0.2

Fatty Acids Fatty

ΔϴϨϫΪϟ΍νΎϤΣϻ΍

tetracosenoic acid tetracosenoic -

123 FOOD COMPOSITON TABLES

24 50 15.5 19.4 27.1 27.4 37.8 21.8 49.5 PUFA ϊΒθΗϼϟ΍ΓΪϳΪϋΔϴϨϫΩνΎϤΣ΃

ΔϴϨϫΩνΎϤΣ΃

40 30.5 28.7 31.4 23.2 21.1 26.6 23.2 23.3 MUFA ϊΒθΗϼϟ΍ΔϳΩΎΣ΃

Bahrain (mg/100g)

35 43.7 41.3 33.7 35.2 33.4 43.3 22.4 23.3 SFA ΔόΒθϣΔϴϨϫΩνΎϤΣ΃

acids in raw and cooked fish consumed in acids infish raw and cooked consumed

ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϒϴϨμΗΐδΣΔΧϮΒτϤϟ΍ϭΔΟίΎτϟ΍ϙΎϤγϷ΍ΐϴϛήΗ Common name Common ) : Fatty : Fatty barred Spanish barred Mackrel ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍ - ϢϏ

w ˺˹˹

Table ϢϏ Mullet Diamond Raw Grilled Grunt Grey Raw Grilled Narrow Ra Curried Rabbitfish Pearlspotted Raw Curried Fried (

d fatty acids d fatty

ϲϠΤϤϟ΍Ϣγϻ΍ Arabic name Arabic

: Monounsaturated fatty : Monounsaturatedacids fatty : Polyunsaturate

: Saturated acids: Saturated fatty

Ϊϴϣ ΝίΎσ ϱϮθϣ ϢϨϳ ΝίΎσ ϱϮθϣ ΪόϨϛ ΝίΎσ ϕήϤϟ΍ϲϓ ϲϓΎλ ΝίΎσ ϕήϤϟ΍ϲϓ ϲϠϘϣ SFA MUFA PUFA

124 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

REFERENCES /*{¹*

125 FOOD COMPOSITON TABLES REFERENCES

Abu-Lehia, I.H. (1987). Composition of camel milk. Michwissenschaft 2(6), 368-370. Al-Attas, O.S. and Sulimani, R.A. (1993). Iodine concentrations in Saudi staple foods. Saudi Medical Journal 14(4), 322-324. Al-Jebrin, A. Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and nutritional quality of some cereals and legumes based Saudi Arabian dishes. 2. Mineral and Vitamin contents. Ecology of Food and Nutrition 17, 345-352. Al-Jebrin, A., Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and nutritional quality of some Saudi Arabian dishes based on cereals and legumes. I. Proximate composition, amino acid contents and nutritive value. Ecology of Food and Nutrition 17: 157-164. Al-Jeddah, J. and Musaiger, A.O. (2003). Nutritive value of fresh fruit juice consumed in Qatar. Arab Journal of Food and Nutrition 4,8, 50-52. Burlingame,B.A., Milligan, G.C.,Spriggs, T.W. and Athar, N.(1997).The Conies New Zealand Food Composition Tables. New Zealand Institute for Crop and Research and Ministry of Health, New Zealand. FAO (1982). Food Composition Tables for the Near East. FAO food and nutrition paper, Rome, Italy. Food Research Institute (1985). UK Nutrient Data Base. Norwich, U.K. Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (1981). Nutritive Value of Indian Foods. National Institute of Nutrition, Hyderabad, India. Greenfield, H. and Southgate, D.A.T. (2003). Food Composition Data, Production, Management and Use. FAO, Rome. Holland, B., Unwin, I.D. and Buss, D.H. (1989). Milk Products and Egg. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK. Holland, B., Unwin, I.D. and Buss, D.H. (1991). Vegetables, Herbs and Spices. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK. Holland, B., Unwin, I.D. and Buss, D.H. (1992). Fruits and Nuts. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK. Institute of Nutrition and Food Technology (1077). The Composition of Food. Report No. 130. Iran (in Persian). King Abdulaziz City for Science and Technology (1995). Evaluation of the Nutritional Status of the People of Saudi Arabia. Final Report. Riyadh, Saudi Arabia. Kotob, A.R., Abu-Hadid, A. and Al-Baker, A. and Al-Baker, A.(1991). Omega-3 polyunsaturated fatty acid contents of some popular species of Arabian Gulf fish, Food Chemistry,40,185-90.

126 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ Musaiger AO (1993).Traditional Foods in the Arabian Gulf Countries. FAO/RNEA, Cairo, REFERENCES Egypt. Musaiger AO (1994). Developing data on the composition of foods commonly consumed in Arabian Gulf Countries: the experience in Bahrain. J Food Composition and Analysis, 7, 4, 216-222.

Musaiger AO and Al-Rumaidh MJ.(2005). Proximate and mineral composition of crab Abu-Lehia, I.H. (1987). Composition of camel milk. Michwissenschaft 2(6), 368-370. meat consumed in Bahrain. Int. J. Food Sci Nutr, s1, 4,231-235. Al-Attas, O.S. and Sulimani, R.A. (1993). Iodine concentrations in Saudi staple foods. Musaiger AO and Dsouza R (2007). Nutritional profile of local and western fast foods Saudi Medical Journal 14(4), 322-324. consumed in Bahrain. Ecol. Food Nutr. 46,2,1-19 Al-Jebrin, A. Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and Musaiger AO and Reshma Dsouza (2008). Chemical composition of raw fish Consumed nutritional quality of some cereals and legumes based Saudi Arabian dishes. 2. in Bahrain. Pak J Biol Sci, 11 (1): 55-61. Mineral and Vitamin contents. Ecology of Food and Nutrition 17, 345-352. Musaiger AO and Reshma Dsouza (2008). The effects of different methods of cooking on Al-Jebrin, A., Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and proximate, mineral and heavy metal composition of fish and shrimps consumed in the nutritional quality of some Saudi Arabian dishes based on cereals and legumes. I. Arabian Gulf. Archivos latinoamericanos de nutrición; 1(58), 103-109. Proximate composition, amino acid contents and nutritive value. Ecology of Food Musaiger AO, Abu-Dagga F and Alloush S (1988). Nutrients composition of flours used in and Nutrition 17: 157-164. preparation of various breads in Bahrain. Food Chemistry, 27, 2, 107-113. Al-Jeddah, J. and Musaiger, A.O. (2003). Nutritive value of fresh fruit juice consumed Musaiger AO, Al-Jedah JH and Dsouza R (2007). Nutritional profile of ready-to-eat in Qatar. Arab Journal of Food and Nutrition 4,8, 50-52. foods consumed in Bahrain. Ecol. Food Nutr. 46, 1, 47-60 Burlingame,B.A., Milligan, G.C.,Spriggs, T.W. and Athar, N.(1997).The Conies New Musaiger AO, Al-Jedah JH and Dsouza R (2007). Nutritional profile of bakery products Zealand Food Composition Tables. New Zealand Institute for Crop and Research consumed in Bahrain. Pak. J. Nutr. 6, 3, 228-233. and Ministry of Health, New Zealand. Musaiger AO, Al-Jedeh JH and Dsouza R (2008): Proximate, mineral and fatty acid FAO (1982). Food Composition Tables for the Near East. FAO food and nutrition paper, composition of fast foods consumed in Bahrain. British Food Journal, 110,10, 1006- Rome, Italy. 1018. Food Research Institute (1985). UK Nutrient Data Base. Norwich, U.K. Musaiger AO, Al-Mohizea IS, Al-Kanhal MA and Jaidh JH (1990). Chemical and amino Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (1981). Nutritive Value of acid composition of four traditional foods consumed in the Arab Gulf States. Food Indian Foods. National Institute of Nutrition, Hyderabad, India. Chem, 36, 3, 181-189. Greenfield, H. and Southgate, D.A.T. (2003). Food Composition Data, Production, Musaiger AO, Al-Saad J, Al-Hooti DS and Khunji Z (1998). Chemical composition of Management and Use. FAO, Rome. fermented dairy products consumed in Bahrain. Food Chem, 61, 1/Z, 49-S2. Holland, B., Unwin, I.D. and Buss, D.H. (1989). Milk Products and Egg. The fourth Musaiger AO, and Cossack ZT (1991). Cholesterol, total fat and fatty acid composition of supplement to McCance and Widdowson's the Composition of Foods (4th Edition). food and dishes commonly consumed in Bahrain. J Food Composition and Analysis, 4, Royal Society of Chemistry: Cambridge: UK. 3, 250-261. Holland, B., Unwin, I.D. and Buss, D.H. (1991). Vegetables, Herbs and Spices. The fourth Musaiger AO, Dsouza R and AL-Jedah JH (2007). Nutritional profile of pizza commonly supplement to McCance and Widdowson's the Composition of Foods (4th Edition). consumed in Bahrain. Nutrition and Food Science, 37, 82-89. Royal Society of Chemistry: Cambridge: UK. Musaiger AO, Reshma D’Souza, and Jassim Al-Jedah (2008).Composition of local confections Holland, B., Unwin, I.D. and Buss, D.H. (1992). Fruits and Nuts. The fourth supplement consumed in the Arabian Gulf. Ecology of Food and Nutrition, 47,6,58-530. to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society Musaiger, A.O. (2000). Chemical Composition of Fresh and Cooked Fish Commonly of Chemistry: Cambridge: UK. Consumed in Bahrain. Bahrain Centre for Studies and Research, Bahrain. Institute of Nutrition and Food Technology (1077). The Composition of Food. Report No. Musaiger, A.O. (2006). Composition of Foods Consumed in Bahrain. Bahrain Centre for 130. Iran (in Persian). Studies and Research, Bahrain. King Abdulaziz City for Science and Technology (1995). Evaluation of the Nutritional Musaiger, A.O. and Al-Dallal, Z. (1985). Food Composition Tables for Use in Bahrain. Status of the People of Saudi Arabia. Final Report. Riyadh, Saudi Arabia. Ministry of Health, Bahrain. Kotob, A.R., Abu-Hadid, A. and Al-Baker, A. and Al-Baker, A.(1991). Omega-3 Musaiger, A.O. and Sungpuag, P. (1985). Composition of mixed dishes commonly polyunsaturated fatty acid contents of some popular species of Arabian Gulf fish, consumed in the Arabian Gulf States. Ecology of Food and Nutrition.16, 153-160. Food Chemistry,40,185-90.

127 FOOD COMPOSITON TABLES Musaiger, A.O., Ahmed, M.A. and Rao, M.V. (2000). Nutritive value of traditional sweet consumed in the Arab Gulf countries. International Journal of Food Sciences and Nutrition 51,403-408. Paul, A.A. and Southgate, D.A.T. (1979). McCance and Widdowson's, the Composition of Foods. 4th revised edition. HMSO, London. Pellet, P.L. and Shadarevian, S. (1970). Food Composition Tables for Use in the Middle East. American University of Beirut, Lebanon. Sawaya, W.N., Al-Awadi, F., Eid, N. and Dashti, B.H. (1998).Food Composition of Kuwaiti Composite Dishes. Kuwait Institute for Scientific Research, Kuwait. Sawaya, W.N., Khalil, J.K. and Al-Shahat, A.F. (1984). Mineral and vitamin content of goat's milk. Journal of American Dietetic Association 84(4), 433-435. Sawaya, W.N., Khalil, J.K., Al-Shalhat, A.F. and Al-Mohammed, M.M. (1985). Mineral and vitamin content of sheep milk. Milchwissenchaft 40(2), 81-83. Sawaya, W.N., Safi, W.J., Al-Shalhat, A.F. and Al-Mohammed, H.M. (1984). Studies on the chemical composition and nutritive value of sheep milk. Michwissenchaft 39(2), 90-92. Takruri, H.R., Tukan, S.K. and Humeid, M.A.I. (2003). The Comprehensive Dictionary of Terms of Nutrition and Food Sciences. Dar Al-Shorok for Publishing and Distribution, Amman, Jordan. Thomas, S. and Corden, M. (1977). Metric Tables of Composition of Australian Foods. Australian Government Publishing Service, Canberra. U.S. Department of Health, Education & Welfare (1972). Food Composition Tables for Use in East Asia. Bethesda, U.S.A.

128 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ Musaiger, A.O., Ahmed, M.A. and Rao, M.V. (2000). Nutritive value of traditional sweet consumed in the Arab Gulf countries. International Journal of Food Sciences and Nutrition 51,403-408. Paul, A.A. and Southgate, D.A.T. (1979). McCance and Widdowson's, the Composition of Foods. 4th revised edition. HMSO, London. Pellet, P.L. and Shadarevian, S. (1970). Food Composition Tables for Use in the Middle East. American University of Beirut, Lebanon. Sawaya, W.N., Al-Awadi, F., Eid, N. and Dashti, B.H. (1998).Food Composition of Kuwaiti Composite Dishes. Kuwait Institute for Scientific Research, Kuwait. Sawaya, W.N., Khalil, J.K. and Al-Shahat, A.F. (1984). Mineral and vitamin content of goat's milk. Journal of American Dietetic Association 84(4), 433-435. Sawaya, W.N., Khalil, J.K., Al-Shalhat, A.F. and Al-Mohammed, M.M. (1985). Mineral and vitamin content of sheep milk. Milchwissenchaft 40(2), 81-83. Sawaya, W.N., Safi, W.J., Al-Shalhat, A.F. and Al-Mohammed, H.M. (1984). Studies on the chemical composition and nutritive value of sheep milk. Michwissenchaft 39(2), 90-92. Takruri, H.R., Tukan, S.K. and Humeid, M.A.I. (2003). The Comprehensive Dictionary of Terms of Nutrition and Food Sciences. Dar Al-Shorok for Publishing and Distribution, Amman, Jordan. Thomas, S. and Corden, M. (1977). Metric Tables of Composition of Australian Foods. Australian Government Publishing Service, Canberra. APPENDICES U.S. Department of Health, Education & Welfare (1972). Food Composition Tables for Use in East Asia. Bethesda, U.S.A.

RÕ:

129 FOOD COMPOSITON TABLES

- - -

4.1 3.3 2.2 1.7 0.6 0.3 1.6 0.5 2.8 10.1 89.7 29.4 36.2 83.5 22.4 11.2 55.1 12.6 15.8 56.2 79.1 56.1 25.3 ήΤΒϟ΍ϥΎσήγ 124.6 ήΤΒϟ΍ϥΎσήγ 222.1 ) )

Gubgub Gubgub ΐϗΎΒϗ ΐϗΎΒϗ ( (

------

3.5 1.6 4.3 2.1 3.0 4.1 6.0 6.0 0.6 1.4 30.8 14.1 20.9 32.9 23.2 31.7 43.5 24.0 82.2 59.0 52.9 29.2 ϥΎϴΑήϟ΍ ϥΎϴΑήϟ΍ Rubian Rubian

ϢϗέϖΤϠϤϟ΍

) ˺

------

2.2 4.2 1.5 0.6 4.7 4.8 4.3 2.5 1.7 4.9 10.4 46.7 18.6 12.3 24.0 17.7 29.2 54.3 11.0 32.6 53.8 έϮϣΎϬϟ΍ έϮϣΎϬϟ΍ Hamour Hamour

- - - -

5.2 6.5 0.7 5.3 1.7 8.1 4.2 5.9 33.6 69.6 14.4 11.3 29.0 46.6 13.0 22.1 25.5 ΪόϨϜϟ΍ 51.5 1 63.8 ΪόϨϜϟ΍ 264.6 100.8 187.0 195.1 305.9 Kanaad Kanaad

------

3.6 8.5 1.1 9.1 0.8 2.0 39.1 12.4 27.1 15.3 10.9 10.9 12.7 38.2 19.4 40.1 33.2 arjour έϮΟήΠϟ΍ έϮΟήΠϟ΍ Jarjour J

ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ

)

------

1.0 5.3 6.7 1.0 1.2 10.6 46.2 25.9 48.9 43.0 51.4 ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ ϡ΍ήΠϠϣ 63.8 40.4 50.2 ΐϴΑήϟ΍ ΐϴΑήϟ΍ ) 127.2 127.2 / Rabeeb Rabeeb

˺˹˹

ϡ΍ήΠϠϣ 4

/ - -

7.2 0.4 6.8 0.3 3.0 47.4 49.8 33.0 18.7 32.5 20.0 13. 52.1 70.4 25.5 11.9 27.6 ΡΎϴΒϟ΍ 38.9 97.2 50.4 13.4 ΡΎϴΒϟ΍ 114.9 201.9 105.3 146.1 290.0 Beyah Beyah

˺˹˹

Ϡϟϡ΍ήΟ

------

1.7 1.2 5.0 2.7 5.0 7.5 6.4 24.4 2.8 3.4 11.2 83.2 21.3 22.5 44.9 61.9 29.0 29 81.5 36.7 23.3 65.5 ΓήϤΤϟ΍ ΓήϤΤϟ΍ 1 Hamrah Hamrah

ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ

------

(

5.8 2.1 3.2 3.2 6.9 7.9 7.9 2.6 2.8 58.8 13.1 18.6 51.2 54.6 26.1 23.4 ϦϜδϟ΍ 60.9 36.2 23.4 60.8 ϦϜδϟ΍ Sikin

Sikin 100.1 FATTY ACID COMPOSITION OF ARABIAN GULF FISH (mg/100g EDIBLE (mg/100g ARABIAN PORTION) FISH GULF COMPOSITION OF ACID FATTY

ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠ

(

- - - - -

7.6 2.0 7.8 x (1): x (1): 4.3 8.8 38.8 59.9 85.6 11.9 12.8 13.1 21.6 55.9 14.5 23.2 20.0 ζΠϟ΍ i Jash 41.3 15.4 65.6 ζΠϟ΍ Jash 223.6 137.1

238.0 363.0 FATTY ACID COMPOSITION OF ARABIAN GULF (mg/100g EDIBLEFISH ACID GULF COMPOSITION ARABIAN PORTION) FATTY OF

Append

6 -

3/w 3 6 6) 3) 3) 6) 6) 6) 3) 3) ------ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγϻ΍ 22:6 Fish Name Fish Fish Name Fish 20:5

- -

3) 5 (w 3) - - -

Fatty acids Fatty 14:0 15:0 15:1 16:0 16:1 17:0 17:1 18:0 18:1 (w 18:2 (w 18:3 (w 18:4 20:2 (w 20:3 (w 20:4 EPA (w 22:0 22:1 (w 22:3 (w 22:4 22 DHA (w w Total w Total DHA/EPA Ratio w Ratio (%) EPA DHA (%)

130 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

0.5 2.8 56.2 79.1 56.1 25.3 ήΤΒϟ΍ϥΎσήγ 222.1 ) Gubgub ΐϗΎΒϗ (

0.6 1.4 24.0 82.2 59.0 52.9 29.2 ϥΎϴΑήϟ΍ Rubian

1.7 4.9 29.2 54.3 11.0 32.6 53.8 έϮϣΎϬϟ΍ Hamour

5.2 4.2 5.9 51.5 1 63.8 ΪόϨϜϟ΍ 195.1 305.9 Kanaad

0.8 2.0 12.7 38.2 19.4 40.1 33.2 arjour έϮΟήΠϟ΍ J

ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ

)

1.0 1.2 ϡ΍ήΠϠϣ 63.8 40.4 50.2 ΐϴΑήϟ΍ 127.2 127.2 / Rabeeb

˺˹˹

0.3 3.0 38.9 97.2 50.4 13.4 ΡΎϴΒϟ΍ 290.0 Beyah

24.4 2.8 3.4 81.5 36.7 23.3 65.5 ΓήϤΤϟ΍ 1 Hamrah

ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ

(

2.6 2.8 60.9 36.2 23.4 60.8 ϦϜδϟ΍

Sikin 100.1

4.3 8.8 41.3 15.4 65.6 ζΠϟ΍ Jash 238.0 363.0 FATTY ACID COMPOSITION OF ARABIAN GULF (mg/100g EDIBLEFISH ACID GULF COMPOSITION ARABIAN PORTION) FATTY OF

6 -

3/w 3 6 - - - ϲΑήόϟ΍Ϣγϻ΍ 22:6 Fish Name Fish -

3) -

DHA (w w Total w Total DHA/EPA Ratio w Ratio (%) EPA DHA (%)

131 FOOD COMPOSITON TABLES

------.3 .7

3 7.7 1.1 7.4 9.3 1.4 3 1.9 9.9 2.1 3.5 34.0 13.0 12.8 17.8 19.6 34.5 27.0 56.8 ϱήόθϟ΍ ϱήόθϟ΍ Sheary Sheary

- - - -

5.7 8.7 6.1 9.0 2.5 6.4 5.8 39.2 12.5 71.4 21.4 49.3 32.5 31.0 24.4 42.7 14.5 23.9 22.4 244.1 342.0 ϱέ΍ήϜϟ΍ 196.0 118.5 126.1 ϱέ΍ήϜϟ΍ Karari Karari

------

1.0 2.8 30.2 78.8 27.8 39.7 38.3 4.6 2.8 5.7 1.1 2.6 1.1 5.0 3.3 ήϜδϔϟ΍ 58.0 13.8 19.5 36.1 21.7 31.3 11.4 ήϜδϔϟ΍ Faskar Faskar

- -

0.5 1.9 ϢϨϴϟ΍ 5.1 4.1 ϢϨϴϟ΍ 40.4 22.0 80.0 23.2 13.9 38.0 60.5 16.8 51.2 12.2 63.4 151.5 689.5 367.5 499.0 201.5 152.7 542.7 180.0 278.5 132.7 131.5 Yanam

Yanam

------

5.3 2.9 2.1 2.5 2.4 19.7 50.7 13.5 12.9 71.8 64.6 44.4 38.0 35.3 20.8 51.4 ήμϴϨϟ΍ ήμϴϨϟ΍ 202.4 103.1 179.6 159.3 310.1 129.7 Naisar Naisar

- - - - -

5.1 2.1 1.3 9.8 7.3 5.6 9.6 17.2 25.3 14.0 11.3 39.8 37.0 14.7 31.1 34.5 68.5 70.0 218.3 131.3 172.8 ϱΪϴΑΰϟ΍ 268.5 383.7 ϱΪϴΑΰϟ΍ Zobaidy Zobaidy

ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ

) )

6.9 2.4 9.1 0.4 2.3 3.8 4.7 4.7 1.1 1.9 ΡΪΒϟ΍ 12.9 55.0 12.0 41.6 20.5 43.0 36.8 22.1 16.8 35.9 ΡΪΒϟ΍ 41.3 78.0 24.3 27.2 169.5 138.0 151.7 Badah Badah

ϡ΍ήΠϠϣ ϡ΍ήΠϠϣ

/ /

˺˹˹ ˺˹˹

- - - - -

5.6 1.3 8.8 8.8 5.0 2.1 9.0 39.3 55.7 55.5 61.1 25.8 23.6 20.4 74.8 10.6 15.5 ΔϓήΠϟ΍ 34.2 24.4 51.9 158.5 ΔϓήΠϟ΍ Garfa 159.2 306.5 Garfa

ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ

- -

2.0 7.0 6.7 0.5 9.0 ϡϮόϟ΍ ϡϮόϟ΍ 39.1 54.4 27.3 933.0 148.6 121.7 303.7 964.8 131.4 230.3 197.1 124.6 159.1 106.9 206.0 822.5 335.2 1753.1 1229.9 1637.9 3010.6

Ϸ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ Oom, Sardin Oom, Oom, Sardin Oom, ϞϛϷ΍Ϧϣ΢ Ϟϛ ( (

- - - - -

2.1 1.6 2.8 3.3 5.6 0.3 4.4 Safi 36.0 84.8 30.7 26.1 42.5 Safi 48.1 32.8 95.6 32.6 14.7 30.0 52.8 60.7 20.7 2 10.2 16.5 ϲϓΎμϟ΍ ϲϓΎμϟ΍ FATTY ACID COMPOSITION OF ARABIAN GULF (mg/100g EDIBLEFISH ACID GULF COMPOSITION ARABIAN PORTION) FATTY OF FATTY ACID COMPOSITION OF ARABIAN GULF (mg/100g EDIBLEFISH ACID GULF COMPOSITION ARABIAN PORTION) FATTY OF

6 -

3/w 3 6 6) 3) 3) 6) 6) 6) 3) 3) ------ϲΑήόϟ΍Ϣγϻ΍ ϲΑήόϟ΍Ϣγϻ΍ 22:6 Fish Name Fish

20:5 Fish Name Fish - -

al w

3) 3) 5 (w - - -

(w Tot w Total DHA/EPA Ratio w Ratio (%) EPA DHA (%) Fatty acids Fatty 14:0 15:0 15:1 16:0 16:1 17:0 17:1 18:0 18:1 (w 18:2 (w 18:3 (w 18:4 20:2 (w 20:3 (w 20:4 EPA (w 22:0 22:1 (w 22:3 (w 22:4 22 DHA

132 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

9.9 2.1 3.5 19.6 34.5 27.0 56.8 ϱήόθϟ΍ Sheary

5.7 8.7 39.2 12.5 71.4 244.1 342.0 ϱέ΍ήϜϟ΍ Karari

1.0 2.8 30.2 78.8 27.8 39.7 38.3 ήϜδϔϟ΍ Faskar

0.5 1.9 ϢϨϴϟ΍ 40.4 22.0 151.5 689.5 367.5 Yanam

2.5 2.4 20.8 51.4 ήμϴϨϟ΍ 159.3 310.1 129.7 Naisar

7.3 5.6 9.6 68.5 70.0 268.5 383.7 ϱΪϴΑΰϟ΍ Zobaidy

ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ

)

1.1 1.9 ΡΪΒϟ΍ 41.3 78.0 24.3 27.2 151.7 Badah ϡ΍ήΠϠϣ

˺˹˹

2.1 9.0 34.2 24.4 51.9 ΔϓήΠϟ΍ 159.2 306.5 Garfa

ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ

0.5 9.0 ϡϮόϟ΍ 54.4 27.3 822.5 335.2 3010.6

Oom, Sardin Oom, ϞϛϷ΍Ϧϣ΢ (

1.6 2.8 Safi 36.0 84.8 30.7 26.1 42.5 ϲϓΎμϟ΍ FATTY ACID COMPOSITION OF ARABIAN GULF (mg/100g EDIBLEFISH ACID GULF COMPOSITION ARABIAN PORTION) FATTY OF

6 -

3/w 3 6 - - - ϲΑήόϟ΍Ϣγϻ΍ Fish Name Fish

al w 3) -

(w Tot w Total DHA/EPA Ratio w Ratio (%) EPA DHA (%)

133 FOOD COMPOSITON TABLES

) ϢΟ /

˺˹˹ 0.80 1.30 1.10 1.60 1.50 3.90 0.45 1.70 0.27 1.50 0.70 0.70 1.80 0.6 0.40 1.60 0.35 0.50 1.00 13.00 ϥϮϫΪϟ΍ΔΒδϧ ϡ΍ήΟ (

portion (g/100g) portion Fat of ediblecontent Fat

)

35 60 90 10 140 185 218 222 225 2 351 380 400 450 600 227 ϡ΍ήΟ 1090 1150 1920 2150 2950 ( weigt (g) weigt (g) ϥίϮϟ΍ςγϮΘϣ Average total ˶ Average

Fin Crevalle Fin Spot Snapper

- - Name

ϊ΋Ύθϟ΍ϱΰϴϠΠϧϻ΍ϢγϷ΍ Rabbit Fish Sardines Balck Mojarra Common Cavalla Malabar Balck Sweet Lip Grey Porgy Crevalle Orange Emperor Orange Spot Cobia SnapperRed Mullet Trevally Golden Dog Shark Grey Mackerel King Grouper Greasy Shrimp Crab Sea Common EnglishCommon

Trevally ϢϨϴϟ΍

ϡϮόϟ΍ ΡΪΒϟ΍ ΪόϨϜϟ΍ ΡΎϴΒϟ΍ ζΠϟ΍ ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΃ϲϓϥϮϫΪϟ΍ϯϮΘΤϣϭϥίϭϭϢγ΍ ϦϜδϟ΍ ΐϴΑήϟ΍ ΔϓήΠϟ΍ ΓήϤΤϟ΍ ήϜδϔϟ΍ ήμϴϨϟ΍ ϥΎϴΑήϟ΍ ϲϓΎμϟ΍

ϱΪϴΑΰϟ΍ έϮϣΎϬϟ΍ ϱήόθϟ΍ ϱέ΍ήϜϟ΍

έϮΟήΠϟ΍

ήΤΒϟ΍ϥΎσήγ ) ϲΑήόϟ΍Ϣγϻ΍

ΐϗΎΒϗ ( Arabic Name Arabic

NAMES, WEIGHT AND FAT CONTENT OF FISH OF COUNTERIES OF ARABIA AND WEIGHT CONTENTNAMES, GULF FAT OF FISH

lish Name lish

ϱΰϴϠΠϧϻ΍Ϣγϻ΍

Eng

Common Local Local Common

, Sardin

Saffi Oom Garfa Badah Zobaidy Naisar Yanam Faskar Karari Sheary Jash Sikin Hamrah Beyah Rabeeb Jarjour Kanaad Hamour Rubian Gubgub

134 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

Appendix (2): IODINE CONCENTRATION IN FOODS (µg/1000g) (ϡ΍ήΟ ˺˹˹˹ /ϡ΍ήΟϭήϜϴϣ)ΔϳάϏϷ΍ξόΑϲϓΩϮ˰ϴϟ΍ΰϴ˰ϛήΗ :(˻)ϢϗέϖΤϠϤϟ΍ Food Arabic Name Mean ±SD Range ˯΍άϐϟ΍ ϲΑήόϟ΍Ϣγϻ΍ ϱέΎϴόϤϟ΍ϑ΍ήΤϧϻ΍± ϯΪϤϟ΍ Bread group(all made from local flour) ΰΒΨϟ΍ΔϋϮϤΠϣ White ξϴΑ΃ΰΒΧ 105 ± 51 (56-180) Brown ήϤγ΃ΰΒΧ 166 ± 74 (84-237) French ϲΠϧήϓ΃ΰΒΧ 180 ± 97 (81-270) Kubz (Grocery) (ϱΩϮόγ)ϲϠΤϣΰΒΧ 81 ± 28 (65-110) Kubz (Traditional) (ϱΩϮόγ)ϲΒόηΰΒΧ 66 ± 20 (46-96)

Dairy group ϥΎΒϟϷ΍ΔϋϮϤΠϣ Cheddar Cheese in can (imported) ΐϠϋϲϓέΪϴηϦΒΟ 320 ± 180 (137-482) Bottled cheese spread (imported) ΔϤϳήϛϦϴΟ 251 ± 142 (109-381) Powder milk (Nido) (ϭΪϴϧ)έΩϮΑΐϴϠΣ 76 ± 25 (63-101) Long life milk (Saudia) (ϱΩϮόγ)ΪϣϷ΍ϞϳϮσΐϴϠΣ 285 ± 132 (150-420) Fresh milk (local brand) (ϱΩϮόγ)ΝίΎσΐϴϠΣ 525 ± 215 (300-650) Laban (local brand) (ϱΩϮόγ)ϲϠΤϣϦΒϟ 915 ± 211 (750-1110) Lebneh (local brand) (ϱΩϮόγ)ΔϴϠΤϣΔϨΒϟ 463 ± 172 (300-641)

Egg (local) (ϱΩϮόγ)ϲϠΤϣξϴΑ Boiled ϕϮϠδϣξϴΑ 373 ± 187 (176-542)

Vegetables/fruits (local) (ϱΩϮόγ)Ϫϛ΍Ϯϔϟ΍ϭ Ε΍ϭήπΨϟ΍ΔϋϮϤΠϣ Cucumber (from Al-Kharj) έΎϴΧ 44 ± 15 (32- 61) Carrots (from Riyadh) έΰΟ 95 ± 41 (55-140) String beans (from Qassim) ˯΍ήπΧΎϴϟϮλΎϓ 31 ± 12 (18-41) Bell pepper (from Riyadh) ϞϔϠϓ 60 ± 18 (42-81) Tomatoes (from Riyadh) ϢσΎϤσ 88 ± 24 (60-121) Watermelon (from Qassim) ΢Ο 31 ±11 (19-40) Green grapes (from Taif) ήπΧ΃ΐϨϋ 17 ± 10 (10-31) Dates (Naboot Saif) (from Qassim) ήϤΗ 35 ± 12 (23-55) Dates (Sag'ey) (from Qassim) ήϤΗ 38 ± 10 (30-54) Dates (Slateen) (from Qassim) ήϤΗ 41 ± 11 (30-47)

Fish ϙΎϤγϷ΍ Kanaad, from Arabian Gulf sea (ϲΑήόϟ΍ΞϴϠΨϟ΍)ΪόϨϛ 760 ± 200 (625-921) Bayad, from Red Sea (ήϤΣϷ΍ήΤΒϟ΍)νΎϴΑ 685 ± 184 (501-753) Shaour, from Arabian Gulf sea (ϲΑήόϟ΍ΞϴϠΨϟ΍)ϱήόη 733 ± 178 (571-901)

Typical mixed meal ΔϴϠΤϣΕΎΒΟϭ breakfast1 έΎτϓ 320 ± 153 (130-471) Kabsa2 (ΔϳΩϮόγ)ΔδΒϛ 273 ± 162 (110-444)

1. Breakfast: Brown beans + Boiled Egg 2. Kabsa : Rice + Fried chicken + tomatoes Source :Al- Attas OS and Sulimani RA (1993)

135 FOOD COMPOSITON TABLES

CONCENTRATION OF IODINE IN DRINKS (µg/1000g) (ϡ΍ήΟ ˺˹˹˹ /ϡ΍ήΟϭήϜϴϣ)ΕΎΑϭήθϤϟ΍΍ξόΑϲϓΩϮ˰˰˰˰ϴϟ΍ΰϴ˰˰ϛήΗ Drinks Arabic Name Mean ±SD Range ΕΎΑϭήθϤϟ΍ ϲΑήόϟ΍Ϣγϻ΍ ϱέΎϴόϤϟ΍ϑ΍ήΤϧϻ΍± ϯΪϤϟ΍

Tea: (granules) ϱΎθϟ΍ϕ΍έϭ΃

Lipton ϥϮΘΒϴϟϱΎη 531 ± 175 (364-658) English ϱΰϴϠΠϧ΍ϱΎη 272 ± 81 (201-365) Arabic ϲΑήϋϱΎη 260 ± 87 (165-298) Sudanese ϲϧ΍ΩϮγϱΎη 164 ± 84 (87-220) Tea (liquid) (Ϟ΋Ύγ)ϱΎη 280 (224-322)

Coffee: (granules) ΓϮϬϘϟ΍ϕϮΤδϣ

Maxwell (Instant) (ϥΎΑϭάϟ΍Δόϳήγ)ϞϳϮδϛΎϣΓϮϬϗ 113 ± 41 (75-147) Maxwell (Brewed) (ΓΎϔμϣ)ϞϳϮδϛΎϣΓϮϬϗ 102 ± 35 (68-142) Nescaf'e (Instant) (ϥΎΑϭάϟ΍Δόϳήγ)ϪϴϓΎϜδϧΓϮϬϗ 85 ± 31 (60-121) Arabic (Traditional) ΔϴΑήϋΓϮϬϗ 86 ± 34 (55-132) Arabian coffee (liquid) (ΔϠ΋Ύγ)ΔϴΑήϋΓϮϬϗ 116 (57-187)

Soft drinks (ug/L) ΔϔϴϔΨϟ΍ΕΎΑϭήθϤϟ΍

Pepsi ϻϮϛϲδΒϴΑ 74 (42-85) Diet pepsi ϻϮϛϲδΒϴΑΖϳ΍Ω 30 (20-51) Miranda ΍Ϊϧήϴϣ 43 (38-56) Teem ϢϴΗ 97 (65-120) Coke ϻϮϛΎϛϮϛ 41 (30-63)

Source:Al-Atta OS and Sulimani RA (1993)

136 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ Appendix 3: Cholesterol Content in Foods CONCENTRATION OF IODINE IN DRINKS (µg/1000g) Δ˰˰ϳάϏϷ΍ξ˰˰όΑϲϓϝϭήΘ˰˰δϴϟϮϜϟ΍Δ˰Βδ˰ϧ :(˼)Ϣϗέϖ˰ΤϠϣ Cholesterol (mg/100g) (ϡ΍ήΟ ˺˹˹˹ /ϡ΍ήΟϭήϜϴϣ)ΕΎΑϭήθϤϟ΍΍ξόΑϲϓΩϮ˰˰˰˰ϴϟ΍ΰϴ˰˰ϛήΗ Food ˯΍ά˰˰˰ϐϟ΍ (ϢΟ ˺˹˹ /ϢΠϠϣ)ϝϭήΘδϴϟϮϛ Drinks Arabic Name Mean ±SD Range Cereal products ΐϴϠΤϟ΍ΕΎ˰˰ΠΘϨϣ ΕΎΑϭήθϤϟ΍ ϲΑήόϟ΍Ϣγϻ΍ ϱέΎϴόϤϟ΍ϑ΍ήΤϧϻ΍± ϯΪϤϟ΍ Sponge cake with fat 260 ϲΠϨϔγ·Ϛόϛ without fat 130 ϦϫΩϥϭΪΑ Tea: (granules) ϱΎθϟ΍ϕ΍έϭ΃ Puddings ΕΎ˰˰ϳϮϠ˰˰Τϟ΍ Cheesecake 95 ϦΒΠϟΎΑϚόϛ ξϴΒϟΎΑΩήΘγΎϛ Lipton ϥϮΘΒϴϟϱΎη 531 ± 175 (364-658) Custard, egg 100 -made with powder 16 ΓέΩϮΒϟΎΑϩήπΤϣΩήΘγΎϛ ϱΰϴϠΠϧ΍ϱΎη English 272 ± 81 (201-365) Dumpling 8 ΔϴΑϻί Arabic ϲΑήϋϱΎη 260 ± 87 (165-298) Ice cream, dairy 21 ΐϴϠΤϟ΍ϦϣήπΤϣϢϳήϛβϳ΁ Sudanese ϲϧ΍ΩϮγϱΎη 164 ± 84 (87-220) -non dairy 11 ΐϴϠΤϟ΍ϦϣήπΤϣήϴϏϢϳήϛβϳ΁ Tea (liquid) (Ϟ΋Ύγ)ϱΎη 280 (224-322) Jelly, packet, cubes 0 ΕΎΒόϜϣˬϒϠϐϣˬϲϠϠϴΟ -made with water 0 ˯ΎϤϟΎΑήπΤϣ Coffee: (granules) ΓϮϬϘϟ΍ϕϮΤδϣ -made with milk 16 ΐϴϠΤϟΎΑήπΤϣ Milk pudding 15 ΐϴϠΤϟ΍ΞϧΩϮΑ Milk, milk products and egg ξ˰˰ϴΒϟ΍ϭΐϴ˰˰ϠΤϟ΍ΕΎΠΘϨϣ (ϥΎΑϭάϟ΍Δόϳήγ)ϞϳϮδϛΎϣΓϮϬϗ Maxwell (Instant) 113 ± 41 (75-147) Cow milk, fresh, whole 14 (ϢγΪϟ΍ϞϣΎϛ)ΝίΎσϱήϘΑΐϴϠΣ Maxwell (Brewed) (ΓΎϔμϣ)ϞϳϮδϛΎϣΓϮϬϗ 102 ± 35 (68-142) -fresh, skimmed 2 (ϢγΪϟ΍ϲϟΎΧ)ΝίΎσϱήϘΑΐϴϠΣ Nescaf'e (Instant) (ϥΎΑϭάϟ΍Δόϳήγ)ϪϴϓΎϜδϧΓϮϬϗ 85 ± 31 (60-121) -Evaporated, whole, Un- 34 ήϴϏ (ϢγΪϟ΍ϞϣΎϛ)ήΨΒϣϱήϘΑΐϴϠΣ Arabic (Traditional) ΔϴΑήϋΓϮϬϗ 86 ± 34 (55-132) sweetened ϰϠΤϣ Arabian coffee (liquid) (ΔϠ΋Ύγ)ΔϴΑήϋΓϮϬϗ 116 (57-187) -dried, whole 120 (ϢγΪϟ΍ϞϣΎϛ)ϒϔΠϣϱήϘΑΐϴϠΣ -dried, skimmed 18 (ϢγΪϟ΍ϲϟΎΧ)ϒϔΠϣϱήϘΑΐϴϠΣ ΰϋΎϤϟ΍ΐϴϠΣ Soft drinks (ug/L) ΔϔϴϔΨϟ΍ΕΎΑϭήθϤϟ΍ Goat milk - ΔΤϠϤϣϩΪΑί Butter, salted 230 Cream, single 66 (Ϫτθϗ)ΔϤϳήϛ

Pepsi ϻϮϛϲδΒϴΑ 74 (42-85) Cheese ϦΒ˰˰˰˰Πϟ΍ω΍Ϯ˰˰ϧ΃ Diet pepsi ϻϮϛϲδΒϴΑΖϳ΍Ω 30 (20-51) Chedder type 70 έΪϴηΔϨΒΟ Miranda ΍Ϊϧήϴϣ 43 (38-56) Edam type 72 ϡ΍Ϊϳ΍ΔϨΒΟ Teem ϢϴΗ 97 (65-120) Cottage cheese 13 ΞΗϮϜϟ΍ΔϨΒΟ Coke ϻϮϛΎϛϮϛ 41 (30-63) Cream cheese 94 ϢϳήϛϦΒΟ Processed cheese 88 ϪόϨμϣΔϨΒΟ Cheese spread 71 ϦϫΪϠϟΔϠΑΎϗϪϨΒΟ

Yogurt, natural 7 ϱήϘΑΐϴϠΣϦϣΏϭέ Source:Al-Atta OS and Sulimani RA (1993) Eggs ξ˰˰˰˰˰˰˰˰˰˰ϴΒϟ΍ Whole, raw 450 ΔϠϣΎϛΔπϴΑ White, raw 0 ξϴΒϟ΍νΎϴΑ Yolk, raw 1260 (΢Ϥϟ΍)ξϴΒϟ΍έΎϔλ Egg, boiled 450 ϕϮϠδϣξϴΑ ϦϫΪϟ΍ΔϴϤϛϰϠϋϝϭήΘδϴϟϮϜϟ΍ΔΒδϧΪϤΘόΗ) ϲϠϘϣξϴΑ (ϲϠϘϟ΍ϲϓΔϣΪΨΘδϤϟ΍ (Cholesterol content will depend -fried on the fat used for frying) Egg and Cheese dishes ξ˰˰˰ϴΒϟ΍ϭϦΒ˰˰˰Πϟ΍ϕΎ˰˰Βσ΃ Pizza, cheese and tomato 20 ϢσΎϤτϟ΍ϭϦΒΠϟΎΑˬ΍ΰΘϴΒϟ΍Γήϴτϓ Meat ϡϮΤ˰˰˰Ϡϟ΍ Beef; raw, lean and fat 65 ϱήϘΑϢΤϟ -Lean only 59 ϢγΪϟ΍ϞϴϠϗˬϱήϘΑϢΤϟ

137 FOOD COMPOSITON TABLES Cholesterol (mg/100g) Food ˯΍ά˰˰˰ϐϟ΍ (ϢΟ ˺˹˹ /ϢΠϠϣ)ϝϭήΘδϴϟϮϛ -Cooked, lean and fat 82 ΥϮΒτϣϱήϘΑϢΤϟ - Cooked,Lean only 82 ϢγΪϟ΍ϞϴϠϗˬΥϮΒτϣϱήϘΑϢΤϟ Lamb: raw, lean and fat 78 ϞϤΤϟ΍ϢΤϟ -Lean only 79 ϢγΪϟ΍ϞϴϠϗˬϞϤΤϟ΍ϢΤϟ -Cooked, lean and fat 110 ΥϮΒτϣϞϤΣϢΤϟ - Cooked, Lean only 110 ϢγΪϟ΍ϞϴϠϗˬΥϮΒτϣϞϤΣϢΤϟ Chicken: raw, light meat 69 ξϴΑϷ΍ϢΤϠϟ΍ˬΝΎΟΪϟ΍ϢΤϟ -dark meat 110 Ϧϛ΍Ϊϟ΍ϢΤϠϟ΍ -boiled, light meat 80 ϕϮϠδϣˬξϴΑϷ΍ΝΎΟΪϟ΍ϢΠϟ -boiled, dark meat 110 ϕϮϠδϣˬϦϛ΍Ϊϟ΍ΝΎΟΪϟ΍ϢΤϟ -roasted, light meat 74 ϱϮθϣˬξϴΑϷ΍ΝΎΟΪϟ΍ϢΤϟ - roasted, dark meat 120 ϱϮθϣˬϦϛ΍Ϊϟ΍ΝΎΟΪϟ΍ϢΤϟ Offal ϥ΍Ϯϴ˰˰ΤϠϟΔϴϠΧ΍Ϊ˰ϟ΍˯Ύ˰θΣϷ΍ Brain, calf and lamb, raw 2200 Ϟ˰˰˰ϤΤϟ΍ϭϞΠόϟ΍Φϣ -calf, boiled 3100 ϕϮ˰˰ϠδϣϞΠϋΦϣ -lamb, boiled 2200 ϕϮϠδϣϑϭή˰˰ΧΦϣ Heart: lamb, raw 140 ϑϭή˰˰˰˰Ψϟ΍ΐϠ˰˰˰ϗ Kidney: lamb, raw 400 ϑϭή˰˰˰˰Ψϟ΍Δ˰˰˰ϴϠϛ -fried 610 ΔϴϠϘϣˬϑϭήΨϟ΍ΔϴϠϛ Liver: calf, raw 370 Ϟ˰˰˰˰˰Πόϟ΍ΓΪΒϛ -fried 330 ΔϴϠϘϣˬϞΠόϟ΍ΓΪΒϛ Chicken, raw 380 ΝΎ˰ΟΪϟ΍ΓΪΒϛ -fried 350 ΔϴϠϘϣˬΝΎΟΪϟ΍ΓΪΒϛ lamb, raw 430 ϑϭήΨϟ΍ΓΪΒϛ -fried 400 Δ˰˰ϴϠϘϣˬϑϭή˰Ψϟ΍ΓΪΒϛ Tongue: lamb, raw 180 ϑϭή˰˰˰˰˰˰Ψϟ΍ϥΎ˰˰˰δϟ Fish ϙΎ˰˰˰˰˰˰˰˰˰˰˰˰˰ϤγϷ΍ Cod: fresh, raw 50 ΝίΎ˰˰˰˰˰˰˰σˬΪϘϟ΍ϚϤγ Mackerel: raw 80 Ϟ˰˰˰˰˰˰˰˰ϳήϛΎϤϟ΍ϚϤγ Salmon: raw 70 ΝίΎ˰˰˰˰˰˰˰˰˰σϥϮϤϟΎγ -canned 90 ΐϠ˰˰˰˰˰όϣϥϮϤϟΎγ Sardines: canned in oil Ζϳΰϟ΍ϲϓΐϠόϣϦϳΩήγϚϤγ -fish only 100 ςϘϓϚϤγ -fish plus oil 80 ΖϳίϊϣϚϤγ canned in tomato sauce 100 ϢσΎϤτϟ΍ΔμϠλϲϓΐϠόϣϦϳΩήγ Tuna: canned in oil 65 Ζϳΰϟ΍ϲϓΔΒϠόϣΔϧϮΗ Crustacea Δϳή˰˰˰˰˰˰˰θϘϟ΍ϙΎϤγϷ΍ Crab: fresh 100 ΝίΎσˬ (ΐϗΎΒϗ)ήΤΒϟ΍ϥΎσήγ -canned 100 ΐϠόϣˬ(ΐϗΎΒϗ)ˬήΤΒϟ΍ϥΎσήγ Prawns 200 ϥΎ˰˰˰˰˰˰˰˰˰˰˰˰ϴΑέ Oysters: raw 50 έΎ˰˰˰˰˰˰˰˰˰˰˰˰˰Τϣ Fish products ϙΎϤ˰˰˰˰γϷ΍ΕΎΠΘϨϣξόΑ Fish fingers, frozen 50 ΓΪϤΠϣˬϚϤγϊΑΎλ΃ fried 50 ΔϴϠϘϣˬϚϤγϊΑΎλ΃ Source: Paul, A.A. and Southgate, D.A.T. (1979): McCance and Widdowson's the Composition of Food. 4th revised edition. HMSO, U.K.

138 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ Cholesterol (mg/100g) Appendix (4): INDEX OF SCIENTIFIC NAMES OF FOODS Food ˯΍ά˰˰˰ϐϟ΍ (ϢΟ ˺˹˹ /ϢΠϠϣ)ϝϭήΘδϴϟϮϛ ΔϳάϏϸϟΔϴϤϠόϟ΍˯ΎϤγϷ΍αήϬϓ ˽ ϢϗέϖΤϠϣ -Cooked, lean and fat 82 ΥϮΒτϣϱήϘΑϢΤϟ COMMON NAME ARABIC NAME SCIENTIFIC NAME - Cooked,Lean only 82 ϢγΪϟ΍ϞϴϠϗˬΥϮΒτϣϱήϘΑϢΤϟ ϱΰϴϠΠϧϻ΍Ϣγϻ΍ ϲΑήόϟΎΑϢγϻ΍ ϲϤϠόϟ΍Ϣγϻ΍ Lamb: raw, lean and fat 78 ϞϤΤϟ΍ϢΤϟ -Lean only 79 ϢγΪϟ΍ϞϴϠϗˬϞϤΤϟ΍ϢΤϟ CEREAL AND CEREAL -Cooked, lean and fat 110 ΥϮΒτϣϞϤΣϢΤϟ PRODUCTS - Cooked, Lean only 110 ϢγΪϟ΍ϞϴϠϗˬΥϮΒτϣϞϤΣϢΤϟ Barley Shair Hordeum vulgare Chicken: raw, light meat 69 ξϴΑϷ΍ϢΤϠϟ΍ˬΝΎΟΪϟ΍ϢΤϟ Corn (maize) Dhurah Zea mays -dark meat 110 Ϧϛ΍Ϊϟ΍ϢΤϠϟ΍ Rice Ruz Oryza sativa -boiled, light meat 80 ϕϮϠδϣˬξϴΑϷ΍ΝΎΟΪϟ΍ϢΠϟ Sago Neeshah sago Ipomoea -boiled, dark meat 110 ϕϮϠδϣˬϦϛ΍Ϊϟ΍ΝΎΟΪϟ΍ϢΤϟ Wheat Qamh Triticm vulgare -roasted, light meat 74 ϱϮθϣˬξϴΑϷ΍ΝΎΟΪϟ΍ϢΤϟ - roasted, dark meat 120 ϱϮθϣˬϦϛ΍Ϊϟ΍ΝΎΟΪϟ΍ϢΤϟ FRUIT Offal ϥ΍Ϯϴ˰˰ΤϠϟΔϴϠΧ΍Ϊ˰ϟ΍˯Ύ˰θΣϷ΍ Almond, green Lawz akhdar Prunus amygdalus Brain, calf and lamb, raw 2200 Ϟ˰˰˰ϤΤϟ΍ϭϞΠόϟ΍Φϣ Apple Tuffah Malus sylvestris -calf, boiled 3100 ϕϮ˰˰ϠδϣϞΠϋΦϣ Apricot, dried Mishmish mjafaf Prunus armeniaca -lamb, boiled 2200 ϕϮϠδϣϑϭή˰˰ΧΦϣ Apricot, fresh Mishmish Tazah Prunus armeniaca Heart: lamb, raw 140 ϑϭή˰˰˰˰Ψϟ΍ΐϠ˰˰˰ϗ Banana Moze Musa nana var. Kidney: lamb, raw 400 ϑϭή˰˰˰˰Ψϟ΍Δ˰˰˰ϴϠϛ Kavendishi -fried 610 ΔϴϠϘϣˬϑϭήΨϟ΍ΔϴϠϛ Blackberry Ullayq (Tut) Rubus spp Liver: calf, raw 370 Ϟ˰˰˰˰˰Πόϟ΍ΓΪΒϛ Cherry Karaz Prunus avium -fried 330 ΔϴϠϘϣˬϞΠόϟ΍ΓΪΒϛ Citron Kibbad, Turang Citrus medica Chicken, raw 380 ΝΎ˰ΟΪϟ΍ΓΪΒϛ Dates Balah Phoenix dactylifera -fried 350 ΔϴϠϘϣˬΝΎΟΪϟ΍ΓΪΒϛ Figs, fresh Teen mjafaf Ficus carica lamb, raw 430 ϑϭήΨϟ΍ΓΪΒϛ Grapefruit Grapefruit Citrus paradisi -fried 400 Δ˰˰ϴϠϘϣˬϑϭή˰Ψϟ΍ΓΪΒϛ Grapes Enab Vitis vinifera Tongue: lamb, raw 180 ϑϭή˰˰˰˰˰˰Ψϟ΍ϥΎ˰˰˰δϟ Guava Guwafah safra Psidium guajava Fish ϙΎ˰˰˰˰˰˰˰˰˰˰˰˰˰ϤγϷ΍ Lemon Laymun Citrus limon Cod: fresh, raw 50 ΝίΎ˰˰˰˰˰˰˰σˬΪϘϟ΍ϚϤγ Lemon, sweet Laymum helou Citrus limetta Mackerel: raw 80 Ϟ˰˰˰˰˰˰˰˰ϳήϛΎϤϟ΍ϚϤγ Loquat Akidinya Eriobotrya japonica Salmon: raw 70 ΝίΎ˰˰˰˰˰˰˰˰˰σϥϮϤϟΎγ Mandarin Yusef afandi Citrus deliciosa -canned 90 ΐϠ˰˰˰˰˰όϣϥϮϤϟΎγ Mango, ripe Mango Mangifera indica Sardines: canned in oil Ζϳΰϟ΍ϲϓΐϠόϣϦϳΩήγϚϤγ Melon, sweet Shammam Cucumis melo -fish only 100 ςϘϓϚϤγ Mulberry Tut aswad, Tut sahmi Morus nigra -fish plus oil 80 ΖϳίϊϣϚϤγ Nabk Nabk canned in tomato sauce 100 ϢσΎϤτϟ΍ΔμϠλϲϓΐϠόϣϦϳΩήγ Orange Burtukal Citrus aurantium Tuna: canned in oil 65 Ζϳΰϟ΍ϲϓΔΒϠόϣΔϧϮΗ Papaya, ripe Papaya Carica papaya Crustacea Δϳή˰˰˰˰˰˰˰θϘϟ΍ϙΎϤγϷ΍ Peach Khawka Prumus persica Pear Ingass (Khumethra) Pyrus communis Crab: fresh 100 ΝίΎσˬ (ΐϗΎΒϗ)ήΤΒϟ΍ϥΎσήγ Pineapple Ananas Ananas comosus -canned 100 ΐϠόϣˬ(ΐϗΎΒϗ)ˬήΤΒϟ΍ϥΎσήγ Plum Barkook Prumus domestica Prawns 200 ϥΎ˰˰˰˰˰˰˰˰˰˰˰˰ϴΑέ Pomegranate Rumman Punica granatum Oysters: raw 50 έΎ˰˰˰˰˰˰˰˰˰˰˰˰˰Τϣ Quince Safargal Cydonia oblonga Fish products ϙΎϤ˰˰˰˰γϷ΍ΕΎΠΘϨϣξόΑ Raspberry Tut-el-ullayq Rubus idaeus Fish fingers, frozen 50 ΓΪϤΠϣˬϚϤγϊΑΎλ΃ Sapota Chickoo Arhras sapota fried 50 ΔϴϠϘϣˬϚϤγϊΑΎλ΃ Strawberry Frawlah, shulayq Fragaria chiloensis Source: Paul, A.A. and Southgate, D.A.T. (1979): McCance and Widdowson's the Tamarind Tamr hindi Tamarindus indica Composition of Food. 4th revised edition. HMSO, U.K. Water melon Battikh (jaah) Citrulla vulgaris

139 FOOD COMPOSITON TABLES

COMMON NAME ARABIC NAME SCIENTIFIC NAME ϱΰϴϠΠϧϻ΍Ϣγϻ΍ ϲΑήόϟΎΑϢγϻ΍ ϲϤϠόϟ΍Ϣγϻ΍ VEGETABLES Avocado Afocado Persea americana Basil Rayhan Ocimum basilicum Beans, broad Ful Vicia foba Beans, green Lubya khadra Phaseolus vulgaris Beet root Shamander Beta vulgaris Brussels sprouts Koronb bruksel Brassica oleracea var. gemmifera Cabbage Malfuf Brassica oleracea var. capitata Carrot Gazar Daucus carota Cauliflower Qarnabit Brassica oleracea var. botrytis Celery Karafs Apium graveolens var. dulce Chard swiss Salq Beta vulgaris var. cicla Chicory, common Hindbe Cichorium intybus Chives Qurrat asbani (Banger) Allium scheonoprasum Coriander Kuzbarah Coriandrum sativum Cucumber Khiyar Cucumis sativus Dandelion greens Hindbe barri Taraxacum officinale Egg plant (Aubergine) Badhinjan Solanum melongena Fenugreek Helba Trigonella foenum- graecum Garlic bulbs Thum Allium sativum Grape leaves Warak enab Vitis vinifera Leek Bassal Allium porrum Lettuce Khass Lactuca sativa var. longifolia Mint Na Na Mentha spp Okra Bamyah Hibiscus esculentus Olive Zaytun aswad Olea europaea Onion Bassal Allium cepa Parsley, curly Bagdunes Petroselinum crispum Peas garden Bazzelah Pisum sativum Pepper Fulful Capsicum frutescens Potato, white Batatah Solanum tuberosum Pumpkin Qar' maghrabi (Pouper) Cucurbita pepo Purslane Baklah Portulaca oleracea Radish Fugl ahmer Raphanus sativus Spinach Sabanekh Spinacia oleracea Squash, summer Kusa Cucurbita pepo vars. Sugar beet Kassab sukkar Beta vulgaris var. ropa Sweet potato, pale Batatah hulwah Ipomoea batatas Thyme Zatar farisi Thymus spp Tomato Tamatem Lycopersicum esculentum Turnip Lift Brassica campestris var. rapa

140 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

COMMON NAME ARABIC NAME SCIENTIFIC NAME COMMON NAME ARABIC NAME SCIENTIFIC NAME ϱΰϴϠΠϧϻ΍Ϣγϻ΍ ϲΑήόϟΎΑϢγϻ΍ ϲϤϠόϟ΍Ϣγϻ΍ ϱΰϴϠΠϧϻ΍Ϣγϻ΍ ϲΑήόϟΎΑϢγϻ΍ ϲϤϠόϟ΍Ϣγϻ΍ VEGETABLES Avocado Afocado Persea americana Sweet potato, pale Batatah hulwah Ipomoea batatas Basil Rayhan Ocimum basilicum Thyme Zatar farisi Thymus spp Beans, broad Ful Vicia foba Tomato Tamatem Lycopersicum Beans, green Lubya khadra Phaseolus vulgaris esculentum Beet root Shamander Beta vulgaris Brussels sprouts Koronb bruksel Brassica oleracea Turnip Lift Brassica campestris var. gemmifera var. rapa Cabbage Malfuf Brassica oleracea var. capitata LEGUMES Carrot Gazar Daucus carota Beans, broad (horse)dry Ful nashef Vicia faba Cauliflower Qarnabit Brassica oleracea Beans, fresh (common) Lubya nashef Phaseolus vulgaris var. botrytis (Fasulyah nashef) Celery Karafs Apium graveolens Black-eyed beans Lobia' var. dulce Chick pea Himmos (Nekhee) Cicer arietinm Chard swiss Salq Beta vulgaris Cowpea Lubya baladi Vigna sinensis var. cicla Lentils Adas Lens esculenta Chicory, common Hindbe Cichorium intybus Chives Qurrat asbani (Banger) Allium scheonoprasum Mungo bean Mash Vigna mungo Coriander Kuzbarah Coriandrum sativum Cucumber Khiyar Cucumis sativus NUTS AND SEEDS Dandelion greens Hindbe barri Taraxacum officinale Acorn Ballut Quercus spp. Egg plant (Aubergine) Badhinjan Solanum melongena Almonds Lawz Prunus amygdalus Fenugreek Helba Trigonella foenum- Cashew nuts Habb baladher Anacardium occidentale graecum (Kashew) Garlic bulbs Thum Allium sativum Chestnut Kastana Castanea sativa Grape leaves Warak enab Vitis vinifera Coconut Gawz-el-hind Cocos nucifera Leek Bassal Allium porrum Hazel nut Bunduq Corylus colurna Lettuce Khass Lactuca sativa Peanut (ground nut) Ful sudani Arachis hypogaea var. longifolia Mint Na Na Mentha spp Pine nuts Sanawber Pinus pinea Okra Bamyah Hibiscus esculentus Pistachio nuts Fustuk halabi Pistacia vera Olive Zaytun aswad Olea europaea Pumpkin seed Bzr qar'-magabi Cucurbita spp. Onion Bassal Allium cepa Roasted hulled chick peas Bzr el-himus Cicer arietium Parsley, curly Bagdunes Petroselinum crispum Salted pistachio nuts Fustuk halabi mumalah Pistacia vera Peas garden Bazzelah Pisum sativum Sesame seed Simsim Sesamum orientale Pepper Fulful Capsicum frutescens Sunflower seed Bzr abbad el-shams Helianthus annuus Potato, white Batatah Solanum tuberosum Walnut Gawz Fuglan regia Pumpkin Qar' maghrabi (Pouper) Cucurbita pepo Water melon seeds Bzr battikh Citrullus vulgaris Purslane Baklah Portulaca oleracea Radish Fugl ahmer Raphanus sativus FISH Spinach Sabanekh Spinacia oleracea Squash, summer Kusa Cucurbita pepo vars. Crab Saratan el-Bahar Portunus pelagicus Sugar beet Kassab sukkar Beta vulgaris (Kabaked) var. ropa Hammam Blackbanded Trevally Seriolinea nigrofasciata Sweet potato, pale Batatah hulwah Ipomoea batatas Hamour Grouper Epinephelus suillus˵ Thyme Zatar farisi Thymus spp Kanad Narrow-barred Spanish Scomberomorus Tomato Tamatem Lycopersicum esculentum Mackerel commerson Turnip Lift Brassica campestris Maid Diamond Mullet Liza alata var. rapa

141 FOOD COMPOSITON TABLES

COMMON NAME ARABIC NAME SCIENTIFIC NAME ϱΰϴϠΠϧϻ΍Ϣγϻ΍ ϲΑήόϟΎΑϢγϻ΍ ϲϤϠόϟ΍Ϣγϻ΍ Qurqufan Haffara Bream Rhabdosorgus haffara Safai Pearlspotted Siganus canaliculatus Rabbitfish Shari Sporgled Emperor Lethrinus nebulosus Yanam Grey Grunt Plectorhinchus sordidus Shrimp Rebian Penaeus Latisulcatus, and Metapenaeus. sp.

SPICES AND CONDIMENTS Cardamom, dried seed Hab el hal Elettaria cardamomum Chillies, dry Fulful har jaaf Capsicum annuum Cinnamon bark Qirfah Cinnamomum zeylaniucm Cloves, dry Qurunfil jaaf Eugenia caryophyllata Cumin, seeds Kamun Cuminum cyminum Ginger, fresh Zangabil Zingiber officinale Ginger root, Mace Gedder El-Zangabil Zingiber officinale Mace Bisbare besbasah Myristica fragrans Nutmag Gawz ek tib Myristica fragrans Pepper, dry Fulful aswad Piper nigrum Saffron Zaffaran Tumeric Kurkum Curcuma domestica

142 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ

COMMON NAME ARABIC NAME SCIENTIFIC NAME ϱΰϴϠΠϧϻ΍Ϣγϻ΍ ϲΑήόϟΎΑϢγϻ΍ ϲϤϠόϟ΍Ϣγϻ΍ ¹Å_¬F Qurqufan Haffara Bream Rhabdosorgus haffara Safai Pearlspotted Siganus canaliculatus Rabbitfish Shari Sporgled Emperor Lethrinus nebulosus ¶;XµX¸ Åp[XjµX°³ÊX·;:bÄX·Ö:½X·ÊXÆÎ:a¤³:cXn;¼ ³:½X·ÊXÅa£Ö:ÌÄGÊ§c ·¾: Yanam Grey Grunt Plectorhinchus sordidus Shrimp Rebian Penaeus Latisulcatus, '½ÅcXSC³:ÊX°´Ê°´ÀGXg:ÊX¸ x×³ÊXÆÎ:a¤³:ÊX¸Æ¬³:Ê§c ¸GÀ:±³a¯ÃÊÅa¤G³:ÃÍ:a¤³: and Metapenaeus. sp. ®cXXøGFXX³:I;XXf:b_³:ÃMÄXXSC³:½XX·_XXÅ_ ´³ÊÆXXf;f<I;XX·Ä´ :ÂaXX¿µXXK·¾=XX§±XX³`:Ê§;XXré;B SPICES AND CONDIMENTS Cardamom, dried seed Hab el hal Elettaria cardamomum ÊÆÎ:a¤³:I; ÅckG³:ÃbÄÀ¸O´³ÊÆÎ:a¤³:ÊÆÄG³:ÃÊÆÎ:a¤³:I;CNÄ³:Æø~ÃÇÎ:a¤³:²ÕÀGfé:: Chillies, dry Fulful har jaaf Capsicum annuum Cinnamon bark Qirfah Cinnamomum 'Ê°´ÀGg:Ê¸ x×³ zeylaniucm Cloves, dry Qurunfil jaaf Eugenia caryophyllata Cumin, seeds Kamun Cuminum cyminum ÊX°´Ê°´ÀGXg:É_Î;Xg³:ÊX¸ x×³ÇÎ:aX¤³:DXÆ¯³:É_XÅc§I;X·Ä´ ·E;G°³::a¿º_¬ÅÃ Ginger, fresh Zangabil Zingiber officinale Ginger root, Mace Gedder El-Zangabil Zingiber officinale 3Ç³;G³;¯ÊgÆÎbÍ:eN<ÊJÕJ:I;·Ä´ :¹Æg¬F_«Ã½ÅcSC³: Mace Bisbare besbasah Myristica fragrans Nutmag Gawz ek tib Myristica fragrans ÊÅa£Ö:½·ÊÄ¸*.:;À¸Æg¬F³:Ã½ÅcSC³:Ê Î;k³:ÊÅa£Ö:DÆ¯cF Pepper, dry Fulful aswad Piper nigrum Saffron Zaffaran ½ÅcSC³:Ê Î;k³:ÊÆC k³:IÕ¯Ö:DÆ¯cF Tumeric Kurkum Curcuma domestica ½ÅcSC³:Ê Î;k³:ÊÆ´ :ÊÅa£Ö:DÆ¯cF XX£ÃÉbÄXXk¼:MÄXXSC³:ÃI;XXf:b_³:XXÅcx½XXE;XXG°³::aXX¿Éc§ÄXXG:I;XX·Ä´ :¡XX_XX¬³Ã 'Ên;ZP·:cBº:_[GfABÊÅa£×³ÇB;g:µÆ´SG³:ÃÊÅa£×³ÇÎ;Æ¸Æ°³:µÆ´SG³:%ÉbÄk¼: ^:cX§Ö:ÃI;ÀO´³ü; Nc·¾Ä°Å¾<ÃÊÆÎ:a¤³:Ê§c :D»:ÄN½·ü;·;¿ü;C»;NE;G°³::a¿_gÅ¾<µ·=» '½ÅcSC³:Ê°´ÊÅa¤G³:ÃÍ:a¤³:¾ÃÓkB¸GÀ:Ã %%%Æ§ÄG³:Ç³Ã:Ã c¬Æo·½c³:_C'^'< ÊÅa¤G´³ÇBc ³:e¯c:hÆÎb

143 FOOD COMPOSITON TABLES OAÊÉM@ ÏYt¸@ 3 ------¾Êd±L - 4 ------Ï¼d±@ - ÏÊf¨Û@ JË´hL 9»ÈÛ@ Òj^^ @ - 00 ------AÅLAUMÁ¼È KÉI @ - 06 ------ÆLAUMÁ¼È jI@ - 08 ------Æ´@É¸@ - 16 ------O@Èhx@ - 21 ------OAË¸É±I¸@ - 22 ------gÈfI¸@È O@hlµ@ - 27 ------zËI¸@È ÂT@Èd¸@È ¿ÉY¹¸@ - 31 ------¶½l¸@ - 35 ------ÃAI¸Û@ OAUMÁ¼È JË¹ @ - 4/ ------OÉÊj¸@È ÃÉÄd¸@ - 41 ------O@gAÅI¸@È KAp¤Û@ - 47 ------OAHÈhp@ - 53 ------ÏË¹@ Ï¥Êhl¸@ Ï½¥}Û@ - 55 ------ÏËHh©¸@ Ï¥Êhl¸@ Ï½¥}Û@ - 57 ------OA°hM¼ - 6/ ---………………………… ÂÊhYI¸@ Ï¥ÓAp¸@ OÚ´Û@ JË´hL 9Ì^ÀAQ¸@ Òj ^@ - ÏÊf¨Û@ ÏËÁÄd¸@ |AÛ@È OÙÈËl¸@ +ÏËÀd¥@ hsAÁ¥¸@ +Êh±M¸@ ÑÉM@ 9R¸AQ¸@ Òj @ - 72 --…………………………………………… ÂÊhYI¸@ Ï¥ÓAp¸@ ÏË¹@

014 …………………………………………………………… ¦T@h @ -

018 ---………………………………………………………… ²XÚ @ -

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024 ------OAHÈhp@È ÏÊf¨Û@ z¥H cÉ^Ë¸@ jË^´hL -

026 …………………………………… Ï^^Êf¨Û@ z¥H »È^lË¸Éµ¸@ ÏIl À -

028 --……………………………………… ÏÊf¨Ü¸ ÏË½¹¥¸@ ÒAÛ@ nhÅ¬ -

144 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ OAÊÉM@ ÏYt¸@ 3 ------¾Êd±L - 4 ------Ï¼d±@ - ÏÊf¨Û@ JË´hL 9»ÈÛ@ Òj^^ @ - 00 ------AÅLAUMÁ¼È KÉI @ - 06 ------ÆLAUMÁ¼È jI@ - 08 ------Æ´@É¸@ - 16 ------O@Èhx@ - 21 ------OAË¸É±I¸@ - 22 ------gÈfI¸@È O@hlµ@ - 27 ------zËI¸@È ÂT@Èd¸@È ¿ÉY¹¸@ - 31 ------¶½l¸@ - 35 ------ÃAI¸Û@ OAUMÁ¼È JË¹ @ - 4/ ------OÉÊj¸@È ÃÉÄd¸@ - 41 ------O@gAÅI¸@È KAp¤Û@ - 47 ------OAHÈhp@ - 53 ------ÏË¹@ Ï¥Êhl¸@ Ï½¥}Û@ - 55 ------ÏËHh©¸@ Ï¥Êhl¸@ Ï½¥}Û@ - 57 ------OA°hM¼ - 6/ ---………………………… ÂÊhYI¸@ Ï¥ÓAp¸@ OÚ´Û@ JË´hL 9Ì^ÀAQ¸@ Òj ^@ - ÏÊf¨Û@ ÏËÁÄd¸@ |AÛ@È OÙÈËl¸@ +ÏËÀd¥@ hsAÁ¥¸@ +Êh±M¸@ ÑÉM@ 9R¸AQ¸@ Òj @ - 72 --…………………………………………… ÂÊhYI¸@ Ï¥ÓAp¸@ ÏË¹@

014 …………………………………………………………… ¦T@h @ -

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024 ------OAHÈhp@È ÏÊf¨Û@ z¥H cÉ^Ë¸@ jË^´hL -

026 …………………………………… Ï^^Êf¨Û@ z¥H »È^lË¸Éµ¸@ ÏIl À -

028 --……………………………………… ÏÊf¨Ü¸ ÏË½¹¥¸@ ÒAÛ@ nhÅ¬ -

145

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